Winery Toni GelabertCabernet 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 Cabernet Sauvignon from the Winery Toni Gelabert
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Sauvignon of Winery Toni Gelabert in the region of Iles Baléares is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cabernet Sauvignon
Pairings that work perfectly with Cabernet Sauvignon
Original food and wine pairings with Cabernet Sauvignon
The Cabernet Sauvignon of Winery Toni Gelabert matches generally quite well with dishes of beef, lamb or poultry such as recipes of thai beef curry, oriental stew with couscous or chicken and onion quiche.
Details and technical informations about Winery Toni Gelabert's Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cabernet Sauvignon from Winery Toni Gelabert are 2016, 2007, 0
Informations about the Winery Toni Gelabert
The Winery Toni Gelabert is one of of the world's greatest estates. It offers 20 wines for sale in the of Iles Baléares to come and discover on site or to buy online.
The wine region of Iles Baléares
Spanish Mediterranean archipelago (Majorca, Minorca, Ibiza), warm insular climate, limestone soils. Manto Negro (Majorca, 320 ha, native): supple and silky with red cherry, raspberry, plum, Mediterranean herbs and spicy hint, fine tannins and moderate alcohol. Round and fragrant Callet (native) solo or blended (young and rosé). Cabernet and Merlot for ageing cuvées.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
