Winery ValiantBad Santa Cabernet
Red wine
This wine generally goes well with poultry, beef or lamb.
The Bad Santa Cabernet of the Winery Valiant is in the top 20 of wines of South Dakota.
Food and wine pairings with Bad Santa Cabernet
Pairings that work perfectly with Bad Santa Cabernet
Original food and wine pairings with Bad Santa Cabernet
The Bad Santa Cabernet of Winery Valiant matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef stew provencal style, blanquette of lamb or japanese curry.
Details and technical informations about Winery Valiant's Bad Santa Cabernet.
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 Bad Santa Cabernet from Winery Valiant are 0
Informations about the Winery Valiant
The Winery Valiant is one of of the world's greatest estates. It offers 12 wines for sale in the of South Dakota to come and discover on site or to buy online.
The wine region of South Dakota
South Dakota is a state in the northern United States, bordered by Montana to the west and Minnesota to the east. Despite the challenges posed by the state's Harsh and unpredictable continental Climate, there is a thriving wine industry in South Dakota, producing wines from Franco-American HybridGrape varieties specially developed to withstand the cold. Most Vitis species cannot survive in these conditions, with the notable exception of Vitis riparia. In South Dakota, Frontenac, Concord, St.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
