Winery TisdallHenry's Crossing Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Henry's Crossing Cabernet Sauvignon from the Winery Tisdall
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Henry's Crossing Cabernet Sauvignon of Winery Tisdall in the region of Victoria is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Henry's Crossing Cabernet Sauvignon
Pairings that work perfectly with Henry's Crossing Cabernet Sauvignon
Original food and wine pairings with Henry's Crossing Cabernet Sauvignon
The Henry's Crossing Cabernet Sauvignon of Winery Tisdall matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef with dark beer, steamed lamb shoulder with cumin and coriander or nanie's diced ham quiche.
Details and technical informations about Winery Tisdall's Henry's Crossing Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Henry's Crossing Cabernet Sauvignon from Winery Tisdall are 0, 2012
Informations about the Winery Tisdall
The Winery Tisdall is one of of the world's great estates. It offers 20 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
