Tasting notes
Minerality, Acidity, Fruity, Body, Tannins
Food pairings
These dishes match this appellation's flavour profile.
- Top pickDuck confit with creamy Parmesan polenta
The fat and confit meat balance with the acidity and soft tannins of the wine; the creamy polenta enhances the body and highlights the fruity and mineral notes.
- Duck confit with sweet spices and fondant potatoes
The richness and fat of the duck contrast with the wine's vivacity; the sweet spices and melting meat amplify fruity aromas and minerality while balancing the tannins.
- Warm grilled salmon and roasted peach salad
Smoky notes and stone fruit bring a freshness that balances the wine's acidity; light and fruity textures complement the medium body without weighing it down.
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- Pan-seared beef fillet with reduced shallot sauce
Grilled meat and concentrated sauce enhance tannins and body, while shallots provide a gentle acidity that harmonizes the wine's structure.
- Roasted lamb with Mediterranean herbs and olives
Roasted lamb chops with rosemary, thyme, and olives: savory and fatty flavors require body and moderate tannins, while the acidity cuts through the fat and enhances the wine's fruitiness.
- Roast pork tenderloin with prune sauce and roasted apples
Firm pork loin with a light sweet-and-savory sauce highlighting the soft tannins and fruitiness of the wine; the roasted apple enhances the body's roundness.
Common varieties
Cabernet Sauvignon
Cabernet Sauvignon is a noble grape variety cultivated mainly in the Bordeaux region of France. It produces full-bodied red wines with rich tannins, aromas of cassis, black cherry, and sometimes herbal notes.