Winery WinexpertLE 17 Petit - Ruby Cabernet
Red wine
This wine is a blend of 2 varietals which are the Petit Verdot and the Ruby-cabernet.
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with LE 17 Petit - Ruby Cabernet
Pairings that work perfectly with LE 17 Petit - Ruby Cabernet
Original food and wine pairings with LE 17 Petit - Ruby Cabernet
The LE 17 Petit - Ruby Cabernet of Winery Winexpert matches generally quite well with dishes of beef or mature and hard cheese such as recipes of empanadas de carne (argentina) or crozets carbonara with beaufort cheese au gratin.
Details and technical informations about Winery Winexpert's LE 17 Petit - Ruby Cabernet.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of LE 17 Petit - Ruby Cabernet from Winery Winexpert are 2017, 0
Informations about the Winery Winexpert
The Winery Winexpert is one of of the world's greatest estates. It offers 43 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
