Winery CiumaiKagor Garling Rosu de Dessert Dulce
Sweet wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Kagor Garling Rosu de Dessert Dulce
Pairings that work perfectly with Kagor Garling Rosu de Dessert Dulce
Original food and wine pairings with Kagor Garling Rosu de Dessert Dulce
The Kagor Garling Rosu de Dessert Dulce of Winery Ciumai matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pork shoulder with mustard, tomatoes, zucchini, potatoes stuffed moroccan style with... or traditional tunisian couscous.
Details and technical informations about Winery Ciumai's Kagor Garling Rosu de Dessert Dulce.
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 Kagor Garling Rosu de Dessert Dulce from Winery Ciumai are 0
Informations about the Winery Ciumai
The Winery Ciumai is one of of the world's great estates. It offers 80 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
