Château QanafarMago
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Cinsault.
This wine generally goes well with poultry, beef or lamb.
The Mago of the Château Qanafar is in the top 90 of wines of Bekaa Valley.
Wine flavors and olphactive analysis
On the nose the Mago of Château Qanafar in the region of Bekaa Valley often reveals types of flavors of red fruit.
Food and wine pairings with Mago
Pairings that work perfectly with Mago
Original food and wine pairings with Mago
The Mago of Château Qanafar matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tournedos rossini, lamb garam massala or chicken fajitas.
Details and technical informations about Château Qanafar's Mago.
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 Mago from Château Qanafar are 2017, 0
Informations about the Château Qanafar
The Château Qanafar is one of of the world's greatest estates. It offers 10 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: 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.
