Winery AurvinRezerva Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Rezerva Cabernet Sauvignon
Pairings that work perfectly with Rezerva Cabernet Sauvignon
Original food and wine pairings with Rezerva Cabernet Sauvignon
The Rezerva Cabernet Sauvignon of Winery Aurvin matches generally quite well with dishes of beef, lamb or spicy food such as recipes of daube niçoise, mediterranean lamb necklace or traditional hungarian goulash.
Details and technical informations about Winery Aurvin's Rezerva Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Aurvin
The Winery Aurvin is one of of the world's great estates. It offers 34 wines for sale in the of Moldova to come and discover on site or to buy online.
The wine region of Moldova
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
