Chateau CristiBravoure Roşu Sec
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Feteasca neagra.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Bravoure Roşu Sec of Chateau Cristi in the region of Moldavie often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Bravoure Roşu Sec
Pairings that work perfectly with Bravoure Roşu Sec
Original food and wine pairings with Bravoure Roşu Sec
The Bravoure Roşu Sec of Chateau Cristi matches generally quite well with dishes of beef, lamb or spicy food such as recipes of adapted vietnamese fondue, canned cassoulet or butternut soufflé.
Details and technical informations about Chateau Cristi's Bravoure Roşu Sec.
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 Bravoure Roşu Sec from Chateau Cristi are 2020, 0
Informations about the Chateau Cristi
The Chateau Cristi is one of of the world's greatest estates. It offers 8 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Moldova is a landlocked country in Eastern Europe, one of many former Soviet states in that region. It is separated from the western shores of the Black Sea by the province of Odessa in Southern Ukraine and Lies just North of Romania and Bulgaria). Moldova gained independence from Russia in 1991. It is now officially called the Republic of Moldova.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
