Winery ZuccardiReserva Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or lamb.
The Reserva Cabernet Sauvignon of the Winery Zuccardi is in the top 70 of wines of Mendoza.
Taste structure of the Reserva Cabernet Sauvignon from the Winery Zuccardi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Cabernet Sauvignon of Winery Zuccardi in the region of Mendoza is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Reserva Cabernet Sauvignon
Pairings that work perfectly with Reserva Cabernet Sauvignon
Original food and wine pairings with Reserva Cabernet Sauvignon
The Reserva Cabernet Sauvignon of Winery Zuccardi matches generally quite well with dishes of beef, lamb or poultry such as recipes of lamb skewers, thomas's shoulder of lamb or coconut chicken à la bellevilloise.
Details and technical informations about Winery Zuccardi's Reserva Cabernet Sauvignon.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Last vintages of this wine
The best vintages of Reserva Cabernet Sauvignon from Winery Zuccardi are 2018, 2014, 2017, 2015 and 0.
Informations about the Winery Zuccardi
The Winery Zuccardi is one of of the world's great estates. It offers 160 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
