Winery TutiacLe Gabaye 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 veal.
Taste structure of the Le Gabaye Cabernet Sauvignon from the Winery Tutiac
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Gabaye Cabernet Sauvignon of Winery Tutiac in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Le Gabaye Cabernet Sauvignon
Pairings that work perfectly with Le Gabaye Cabernet Sauvignon
Original food and wine pairings with Le Gabaye Cabernet Sauvignon
The Le Gabaye Cabernet Sauvignon of Winery Tutiac matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef with garlic, beef mironton or cassoulet with duck confit.
Details and technical informations about Winery Tutiac's Le Gabaye 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.
Informations about the Winery Tutiac
The Winery Tutiac is one of of the world's great estates. It offers 188 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
