Winery CalligaΜελισσόμαντρα Cabernet Sauvignon (Melissomandra Cabernet Sauvignon)
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Μελισσόμαντρα Cabernet Sauvignon (Melissomandra Cabernet Sauvignon)
Pairings that work perfectly with Μελισσόμαντρα Cabernet Sauvignon (Melissomandra Cabernet Sauvignon)
Original food and wine pairings with Μελισσόμαντρα Cabernet Sauvignon (Melissomandra Cabernet Sauvignon)
The Μελισσόμαντρα Cabernet Sauvignon (Melissomandra Cabernet Sauvignon) of Winery Calliga matches generally quite well with dishes of beef, lamb or spicy food such as recipes of spit-turned boar leg (oven) with "automatic watering"., daniel's algerian couscous or tunisian mloukia of grandmother mimi.
Details and technical informations about Winery Calliga's Μελισσόμαντρα Cabernet Sauvignon (Melissomandra 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 Μελισσόμαντρα Cabernet Sauvignon (Melissomandra Cabernet Sauvignon) from Winery Calliga are 2017
Informations about the Winery Calliga
The Winery Calliga is one of of the world's great estates. It offers 20 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
News related to this wine
At the heart of the terroirs of Mâcon-Chaintré
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chaintré, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...
How to work with Chablis wines as a sommelier by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...
The Mâcon plus appellation seen by Théo et Hugo Merlin
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogn ...
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.
