Winery ÇamlıbağAyapetro Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Ayapetro Cabernet Sauvignon of the Winery Çamlıbağ is in the top 20 of wines of Marmara.
Food and wine pairings with Ayapetro Cabernet Sauvignon
Pairings that work perfectly with Ayapetro Cabernet Sauvignon
Original food and wine pairings with Ayapetro Cabernet Sauvignon
The Ayapetro Cabernet Sauvignon of Winery Çamlıbağ matches generally quite well with dishes of beef, lamb or spicy food such as recipes of ramen burger, mouse of lamb with thyme or express chicken skewers with spices.
Details and technical informations about Winery Çamlıbağ's Ayapetro 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 Ayapetro Cabernet Sauvignon from Winery Çamlıbağ are 2010, 0, 2015
Informations about the Winery Çamlıbağ
The Winery Çamlıbağ is one of of the world's greatest estates. It offers 17 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: Feedback
Perception of the aromas in the mouth by the retro-nasal way.
