The Winery Cadis of Unknow region
The Winery Cadis is one of the best wineries to follow in Région inconnue.. It offers 36 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Cadis wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Cadis wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Cadis wines with technical and enological descriptions.
How Winery Cadis wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef miroton, lamb breast with onions and tomato sauce or duck breast with apples.
On the nose the red wine of Winery Cadis. often reveals types of flavors of cherry, earth or cassis and sometimes also flavors of raisin, prune or cheese. In the mouth the red wine of Winery Cadis. is a powerful.
This is not a known wine region.
How Winery Cadis wines pair with each other generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of norman mussels with cider, quiche without pastry, courgette and blue cheese or pan con tomate.
On the nose the white wine of Winery Cadis. often reveals types of flavors of cream, vegetal or nectarine and sometimes also flavors of spices, melon or pear. In the mouth the white wine of Winery Cadis. is a with a nice freshness.
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
How Winery Cadis wines pair with each other generally quite well with dishes of beef, rich fish (salmon, tuna etc) or shellfish such as recipes of tournedos with foie gras, gratin dauphinois with smoked salmon or marinated mussels with parsley.
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
How Winery Cadis wines pair with each other generally quite well with dishes of beef, rich fish (salmon, tuna etc) or shellfish such as recipes of fondue vigneronne au vin rouge, pasta gratin or brasucade of mussels from languedoc.
On the nose the sweet wine of Winery Cadis. often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit.
An autochthonous Italian grape variety that has been cultivated for a very long time and is fairly common in the northern part of Italy (Trentino, Alto Adige, etc.). It can also be found in Slovenia, Croatia (Istria, etc.) and the United States (California, etc.), but is virtually unknown in France. Genetic analyses have revealed that it is the niece or nephew of dureza and therefore the aunt or uncle of syrah. It is also said to be related to marzemino, lagrein and refosco dal peduncolo rosso.
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Cadis.
The white Chardonnay is a grape variety that originated in France (Burgundy). 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. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Having joined The Wine Society’s team in 1973 as promotions manager, Payne became the head buyer in 1985. He stepped down from this position in 2012, when Tim Sykes took over, but has remained on the buying team ever since. As part of his responsibilities, Payne has bought in every region throughout the years but, in recent years, focused mainly on Italy and Bordeaux. He was also instrumental in introducing wines from Eastern Europe and Greece to the portfolio. The Wine Society described Payne’s ...
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
The prestige attached to winning at the Decanter World Wine Awards (DWWA) means that being awarded a Bronze medal for some wineries will mean huge celebrations in China, Japan, India, or Thailand. Since the competition began in 2004, I have often reminded judges on my panel about this – whether they are journalists, sommeliers, educators, Masters of Wine or Master Sommeliers. Scroll down for new tasting notes and scores on Jia Bei Lan vintages: from the Chinese wine label that won big at DWWA 20 ...
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.