Winery BüyülübagAdakarasi - Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Adakarasi - Cabernet Sauvignon of the Winery Büyülübag is in the top 70 of wines of Marmara.
Wine flavors and olphactive analysis
On the nose the Adakarasi - Cabernet Sauvignon of Winery Büyülübag in the region of Marmara often reveals types of flavors of oak, black fruit.
Food and wine pairings with Adakarasi - Cabernet Sauvignon
Pairings that work perfectly with Adakarasi - Cabernet Sauvignon
Original food and wine pairings with Adakarasi - Cabernet Sauvignon
The Adakarasi - Cabernet Sauvignon of Winery Büyülübag matches generally quite well with dishes of beef, lamb or spicy food such as recipes of lamb skewers, lamb keftas or red mullet, mackerel, tuna, salmon sushi.
Details and technical informations about Winery Büyülübag's Adakarasi - 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 Adakarasi - Cabernet Sauvignon from Winery Büyülübag are 2015, 0
Informations about the Winery Büyülübag
The Winery Büyülübag is one of of the world's great estates. It offers 26 wines for sale in the of Marmara to come and discover on site or to buy online.
The wine region of Marmara
The wine region of Marmara of Turkey. Wineries and vineyards like the Domaine Porta Caeli or the Domaine Porta Caeli produce mainly wines red, white and pink. The most planted grape varieties in the region of Marmara are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Marmara often reveals types of flavors of oak, microbio or floral and sometimes also flavors of vegetal, dried fruit or tree fruit.
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
