The Cabernet Sauvignon is the French varietal origin most cultivated worldwide from Italy to U.S.A. through Chile, Argentina, South Africa, Australia, and even China. It’s the dominant grape variety in blends of wines from the left bank of Bordeaux (Medoc, Graves) and proportionately more reduced on the right bank (Saint Emilion, Pomerol and some appellations like Southwest Buzet). This grape variety adapts very well to different soil types and climates.
The Cabernet Sauvignon gives full-bodied, tannic wines bringing out a beautiful freshness on the finish. The pure vinification is very rarely made in France, unlike other countries in the new world. The wines from this grape variety lend themselves well to aging.
Theses wines match dishes with red meat, game and stews.
Ideally they have to be served between 16 ° and 18 °.
This grape variety represents 58% of the plantation of the French Bordeaux wines. It’s the main grape variety on the right bank of Bordeaux (Saint Emilion, Pomerol). You find it in France: Bordeaux, Languedoc-Roussillon and other countries: Italy, U.S.A, Australia, Chile, Argentina, South Africa …
Round and smooth with a lots of different fruity tastes as cherry, raspberry etc.
Food pairing: With its tannic structure, the Merlot matches with white meat, BBQ, Pizza, dishes cooked with tomato sauce, etc. Ideally we serve it between 14 ° and 16 °.
Many legends put the origin of this grape variety in Greece, Syria or Iran. However, recent researches has now confirmed its French origin. The Syrah, often called Shiraz, is the leading grapes variety in the Rhone Valley (France) and is now cultivate also in many different other countries. It grows in Provence, Languedoc-Roussillon (France) and Italy, U.S.A, Australia, Chile, Argentina, South Africa, New Zealand.
The Syrah variety gives bearty, spicy reds and develops black and red fruits’ aromas like blackurant, raspberries, blackberries and flower aroma as Violets. The wine has a purplish color with a good tannic structure and a good aging potential. It is often blended with Grenache and Mouvedre in the Rhone Valley.
With Lamb, beef, smoked meats, hard cheeses a little salty, Manchego, Comte, Cantal, Cheddar… Ideally we serve it between 16 ° and 18 °.
Enjoy your tasting!