Winery Barangaroo BoutiqueSparkling Cabernet Rosé Brut
Sparkling wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Sparkling Cabernet Rosé Brut
Pairings that work perfectly with Sparkling Cabernet Rosé Brut
Original food and wine pairings with Sparkling Cabernet Rosé Brut
The Sparkling Cabernet Rosé Brut of Winery Barangaroo Boutique matches generally quite well with dishes of beef, lamb or spicy food such as recipes of boeuf en daube, uzbek pilaf or carrot soup with curry and coconut milk.
Details and technical informations about Winery Barangaroo Boutique's Sparkling Cabernet Rosé Brut.
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 Barangaroo Boutique
The Winery Barangaroo Boutique is one of of the world's greatest estates. It offers 6 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
