Tasting notes
Alcohol, Acidity, Fruity, Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickPan-seared trout with lemon-herb beurre blanc
Delicate seared trout with bright lemon and herbs lifts the wine's acidity and fruitiness, while a light butter sauce complements its medium body without overwhelming subtle mineral notes.
- Porcini mushroom and Parmesan risotto
Creamy rice and mushroom umami balance with the wine's lively acidity and medium body; the dish's silky texture harmonizes with light tannins.
- Beef stew with onions and tomato
Stewed meats with a rich sauce and controlled acidity: the soft structure and red fruit of the dish enhance the acidity and tannic lightness of the wine.
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- Braised Osso Buco, creamy polenta
Slow-braised meat and a concentrated tomato sauce that harmonize with the wine's roundness and moderate acidity; the polenta softens the tannins and full body.
- 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.
- Coq au Vin with mushrooms and bacon
Tender poultry and a deep mushroom sauce balanced by the wine's bright acidity and fruitiness; moderate structure and supple tannins cut through the fat.
Serve at 18°C
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.