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A Cabernet Sauvignon 2020 - Vik
Vik

A CABERNET SAUVIGNON 2020 - VIK

  Chile
€31.40
€27.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

Our favorite Cabernet Sauvignon from Chile!

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Why do we love it?

A Cabernet Sauvignon Vik is an impressive red wine with dense fruit and as much oak notes as needed to make you fall in love with it. Vik Winery is one of the top wineries in Chile with wines competing with those from the big houses of Bordeaux and now with Vik A you can try some of its finesse without spending a fortune.

The vineyards of Vik Winery in Chile are amongst the top 10 of the best vineyards in the world for 2021. The wild and at the same time idyllic landscape that surrounds them is breathtaking. Meanwhile, the ideal conditions for the perfect ripening of the grapes give world-class wines. One of them is A Cabernet Sauvignon Vik. In essence, the creator's goal was to create an exuberant Cabernet Sauvignon at the Chilean terroir. The harvest is done manually and then a very careful sorting follows. Only the best grapes give their juice for A Cabernet Sauvignon Vik and then the wine is fermented and matured for 18 months in used French oak barrels. The result is juicy and oh so typical that will blow your mind.

Try A Cabernet Sauvignon Vik now!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

A Cabernet Sauvignon Vik has medium purple color and intoxicating aromas of cherry jam, sour cherry, blackberry, red currant, vanilla, lavender, violet, bell pepper and cedar.

In the mouth, it has medium (+) body, moderate (+) acidity and moderate but ripe tannins. Ripe red and black fruits are mixed with notes of sweet spices, eucalyptus, tea and bell pepper.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 14%
Origin Chile
Variety Cabernet Sauvignon
Aromas Cherry jam, sour cherry, blackberry, red currant, vanilla, lavender, violet, bell pepper, cedar
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 5 years
Closure Φελλός
Organic No

A CABERNET SAUVIGNON 2020 - VIK

PAIR IT

Pair it with burger with spicy bbq sauce, pork ribs with hoisin, rib eye 

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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