Château Copsa8TH Merlot - Cabernet Sauvignon
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The 8TH Merlot - Cabernet Sauvignon of the Château Copsa is in the top 5 of wines of Bulgaria and in the top 5 of wines of Thracian Valley.
Wine flavors and olphactive analysis
On the nose the 8TH Merlot - Cabernet Sauvignon of Château Copsa in the region of Thracian Valley often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with 8TH Merlot - Cabernet Sauvignon
Pairings that work perfectly with 8TH Merlot - Cabernet Sauvignon
Original food and wine pairings with 8TH Merlot - Cabernet Sauvignon
The 8TH Merlot - Cabernet Sauvignon of Château Copsa matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pot roast, seven o'clock leg of lamb or rabbit with basquaise sauce.
Details and technical informations about Château Copsa's 8TH Merlot - 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 8TH Merlot - Cabernet Sauvignon from Château Copsa are 2017, 2015, 2012, 2011
Informations about the Château Copsa
The Château Copsa is one of of the world's greatest estates. It offers 23 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
News related to this wine
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The word of the wine: Chaptalization
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.
