Winery Côtnar Hills VineyardChateau Côtnar Dry Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Chateau Côtnar Dry Red
Pairings that work perfectly with Chateau Côtnar Dry Red
Original food and wine pairings with Chateau Côtnar Dry Red
The Chateau Côtnar Dry Red of Winery Côtnar Hills Vineyard matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef bourguignon with tomato, original mafé with okra or forest rabbit.
Details and technical informations about Winery Côtnar Hills Vineyard's Chateau Côtnar Dry Red.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Chateau Côtnar Dry Red from Winery Côtnar Hills Vineyard are 2016, 0, 2014, 2017
Informations about the Winery Côtnar Hills Vineyard
The Winery Côtnar Hills Vineyard is one of of the world's greatest estates. It offers 21 wines for sale in the of Одеса to come and discover on site or to buy online.
The wine region of Одеса
Southern region of Ukraine on the Black Sea, temperate maritime climate. Native Odesa Black (Alibernet) is the signature red: deep robe with signature notes of blackcurrant, black cherry, plum, dried herbs, black pepper and a smoky touch, firm tannins — a local Ukrainian selection. Also intense Saperavi, Cabernet Sauvignon, round Merlot, fine Pinot Noir. Native Sukholimansky whites, Chardonnay, Rkatsiteli, Aligoté, Riesling, aromatic Muscat.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
