Winery Vinuri de ComratDans Moldovenesc Wine Master Selection Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Dans Moldovenesc Wine Master Selection Cabernet Sauvignon
Pairings that work perfectly with Dans Moldovenesc Wine Master Selection Cabernet Sauvignon
Original food and wine pairings with Dans Moldovenesc Wine Master Selection Cabernet Sauvignon
The Dans Moldovenesc Wine Master Selection Cabernet Sauvignon of Winery Vinuri de Comrat matches generally quite well with dishes of beef, lamb or spicy food such as recipes of traditional hungarian goulash, pumpkin parmentier hash or pastilla with chicken (moroccan pie with brick sheets).
Details and technical informations about Winery Vinuri de Comrat's Dans Moldovenesc Wine Master Selection 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.
Informations about the Winery Vinuri de Comrat
The Winery Vinuri de Comrat is one of of the world's great estates. It offers 91 wines for sale in the of Moldova to come and discover on site or to buy online.
The wine region of Moldova
Eastern European wine country among the world's most densely planted. Whites dominate (~70%) as signatures. Native Fetească Albă with signature notes of white flowers, pear, citrus and a honeyed touch, tense palate — Moldova's soul. Also ample Chardonnay, mineral Rkatsiteli, straight Aligoté.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
