Winery VistamarBrisa Cabernet Sauvignon - Syrah Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
Food and wine pairings with Brisa Cabernet Sauvignon - Syrah Rosé
Pairings that work perfectly with Brisa Cabernet Sauvignon - Syrah Rosé
Original food and wine pairings with Brisa Cabernet Sauvignon - Syrah Rosé
The Brisa Cabernet Sauvignon - Syrah Rosé of Winery Vistamar matches generally quite well with dishes of beef, lamb or spicy food such as recipes of traditional hungarian goulash, lamb tagine with onions, purple olives and lemons... or rougail sausage.
Details and technical informations about Winery Vistamar's Brisa Cabernet Sauvignon - Syrah Rosé.
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 Brisa Cabernet Sauvignon - Syrah Rosé from Winery Vistamar are 2018, 2016, 2019, 2015 and 2014.
Informations about the Winery Vistamar
The Winery Vistamar is one of of the world's great estates. It offers 43 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
