Winery ParisTable Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Table Cabernet Sauvignon
Pairings that work perfectly with Table Cabernet Sauvignon
Original food and wine pairings with Table Cabernet Sauvignon
The Table Cabernet Sauvignon of Winery Paris matches generally quite well with dishes of beef, lamb or spicy food such as recipes of lamb skewers, royal couscous or coconut chicken and curry.
Details and technical informations about Winery Paris's Table 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.
Informations about the Winery Paris
The Winery Paris is one of of the world's greatest estates. It offers 8 wines for sale in the of Tennessee to come and discover on site or to buy online.
The wine region of Tennessee
Tennessee is a state located in the south-central United States, between the Mississippi River and the Appalachian mountain range. The state has a fairly Long history of winemaking, which began with European settlers in the 1800s and peaked at the turn of the century, but its wine industry is overshadowed by its whiskey production. The state is the home of Tennessee whiskey, a regional style of Bourbon that requires charcoal filtering, a common practice not required for other American whiskies. It was the abundance of oak trees for barrels that initiated the state's thriving whiskey industry.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
