Chateau FakraCabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
Food and wine pairings with Cabernet Sauvignon
Pairings that work perfectly with Cabernet Sauvignon
Original food and wine pairings with Cabernet Sauvignon
The Cabernet Sauvignon of Chateau Fakra matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pastasciutta (corsica), lamb mouse confit in wine or cambodian amok.
Details and technical informations about Chateau Fakra's 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 Cabernet Sauvignon from Chateau Fakra are 2011, 2010, 0, 2009
Informations about the Chateau Fakra
The Chateau Fakra is one of of the world's greatest estates. It offers 11 wines for sale in the of Bekaa Valley to come and discover on site or to buy online.
The wine region of Bekaa Valley
The Bekaa Valley is the heartland of modern Lebanese wine. Almost 90 percent of Lebanon's wine is made here, as is a respectable proportion of its Arak, the anise-flavored spirit that remains the nation's favorite alcoholic drink. The original Bekaa Valley Vineyards were planted with Cinsaut, which was subsequently joined by other French vine varieties. Most of these remain in Lebanon’s vinicultural makeup today: red Carignan, Grenache, Syrah, Mourvèdre, Cabernet Sauvignon and Merlot, and white Ugni Blanc, Clairette and Chardonnay.
The word of the wine: Concentrate
Said of a wine that is rich in all its components (sugars in sweet wines, tannins in red wines, aromatic compounds) and that leaves an impression of density, intensity and depth.
