Winery BostavanBelle Vallée Cabernet Sauvignon Dry Red
Red wine
This wine generally goes well with poultry, beef or lamb.
The Belle Vallée Cabernet Sauvignon Dry Red of the Winery Bostavan is in the top 90 of wines of Moldavie.
Food and wine pairings with Belle Vallée Cabernet Sauvignon Dry Red
Pairings that work perfectly with Belle Vallée Cabernet Sauvignon Dry Red
Original food and wine pairings with Belle Vallée Cabernet Sauvignon Dry Red
The Belle Vallée Cabernet Sauvignon Dry Red of Winery Bostavan matches generally quite well with dishes of beef, lamb or spicy food such as recipes of boles de picolat (catalan meatballs), lamb stew from my mum or traditional lamb couscous (from algeria).
Details and technical informations about Winery Bostavan's Belle Vallée Cabernet Sauvignon Dry Red.
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 Belle Vallée Cabernet Sauvignon Dry Red from Winery Bostavan are 0
Informations about the Winery Bostavan
The Winery Bostavan is one of of the world's great estates. It offers 96 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
