Winery Ventosa VineyardsCabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
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 Ventosa Vineyards matches generally quite well with dishes of beef, lamb or spicy food such as recipes of autumn beef bourguignon, lamb delight with tomato and cinnamon or chicken colombo (west indies).
Details and technical informations about Winery Ventosa Vineyards'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 Ventosa Vineyards are 2013, 0
Informations about the Winery Ventosa Vineyards
The Winery Ventosa Vineyards is one of of the world's greatest estates. It offers 26 wines for sale in the of Seneca Lake to come and discover on site or to buy online.
The wine region of Seneca Lake
Cool-climate sub-AVA of the Finger Lakes (NY, 2003) around the largest eponymous glacial lake (180 m deep): signature Riesling as white king — vibrant and aromatic with signature notes of citrus, green apple, white flowers, peach and pronounced schist minerality, signature chiseled acidity and range from dry to dessert. Cabernet Franc, Chardonnay, Pinot Noir and hybrids complement. AVA, moderating lake effect, extended season, schist soils.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
