Winery BasavinChateau du Basavines Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Chateau du Basavines Cabernet Sauvignon
Pairings that work perfectly with Chateau du Basavines Cabernet Sauvignon
Original food and wine pairings with Chateau du Basavines Cabernet Sauvignon
The Chateau du Basavines Cabernet Sauvignon of Winery Basavin matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast monkfish with bacon, lamb tagine with prunes or quick coconut milk chicken.
Details and technical informations about Winery Basavin's Chateau du Basavines 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.
Last vintages of this wine
The best vintages of Chateau du Basavines Cabernet Sauvignon from Winery Basavin are 0
Informations about the Winery Basavin
The Winery Basavin is one of of the world's great estates. It offers 46 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Moldova is a landlocked country in Eastern Europe, one of many former Soviet states in that region. It is separated from the western shores of the Black Sea by the province of Odessa in Southern Ukraine and Lies just North of Romania and Bulgaria). Moldova gained independence from Russia in 1991. It is now officially called the Republic of Moldova.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
