Winery BudureascaThe Vine in Flames Cabernet Sauvignon Dry
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with The Vine in Flames Cabernet Sauvignon Dry
Pairings that work perfectly with The Vine in Flames Cabernet Sauvignon Dry
Original food and wine pairings with The Vine in Flames Cabernet Sauvignon Dry
The The Vine in Flames Cabernet Sauvignon Dry of Winery Budureasca matches generally quite well with dishes of beef, lamb or spicy food such as recipes of thai beef curry, leg of lamb in a casserole or carrot soup with curry and coconut milk.
Details and technical informations about Winery Budureasca's The Vine in Flames Cabernet Sauvignon Dry.
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 The Vine in Flames Cabernet Sauvignon Dry from Winery Budureasca are 2015, 2016, 2017, 2014 and 0.
Informations about the Winery Budureasca
The Winery Budureasca is one of of the world's great estates. It offers 88 wines for sale in the of Dealu Mare to come and discover on site or to buy online.
The wine region of Dealu Mare
Dealu Mare DOC is a wine region located in the southern Part of Romania in Prahova and Buzau counties. It’s latitude of 45° compares with Bordeaux and Tuscany, and is one of the countries most highly regarded DOCs, especially for its red wines. The Vineyard zone stretches for 65 kilometers (40 miles) across the southern Carpathian Hills (Dealu Mare translates as Big Hill). Its width ranges from 3 to 12 kilometers (2-7.
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.
