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History: This noblest of grapes has been cultivated for several centuries in Bordeaux, France, where it was known as Vidure for its hard vine. Because the fruit is small with a thick skin, it yields an extracted wine that is high in tannin and color. |
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Palette: Deep ruby to a regal magenta-purple. |
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Bouquet: Floral and fruity aromas of violet, cherry, plum, and black currants, enlivened by black pepper and sweetened by chocolate, vanilla and caramel. |
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Tasting Notes: A dry wine with dark cherry, black currant, and green pepper anchored by cedar and mushroom with moderate tannin and a long, persistent finish. |
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Serving Temperature: 63º - 64º F (18º C) |
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Food Pairings: Outstanding with red meats, game, pork, cabernet sauvignon is perfect with hearty sviecková or a substantial prime rib. In addition to pairing well with a wide variety of cheeses, it is a pleasant companion to dark, semi-sweet chocolate deserts. |
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