Winery ArcheRyan's Red Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Ryan's Red Cabernet Sauvignon
Pairings that work perfectly with Ryan's Red Cabernet Sauvignon
Original food and wine pairings with Ryan's Red Cabernet Sauvignon
The Ryan's Red Cabernet Sauvignon of Winery Arche matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with carrots, lamb tagine with prunes or real paella recipe from valencia.
Details and technical informations about Winery Arche's Ryan's Red 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 Ryan's Red Cabernet Sauvignon from Winery Arche are 0
Informations about the Winery Arche
The Winery Arche is one of of the world's greatest estates. It offers 13 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
