Cremisan Wine EstateStar of Bethlehem Dry Red
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Star of Bethlehem Dry Red of Cremisan Wine Estate in the region of Bethlehem often reveals types of flavors of microbio, red fruit.
Food and wine pairings with Star of Bethlehem Dry Red
Pairings that work perfectly with Star of Bethlehem Dry Red
Original food and wine pairings with Star of Bethlehem Dry Red
The Star of Bethlehem Dry Red of Cremisan Wine Estate matches generally quite well with dishes of beef or game (deer, venison) such as recipes of homemade beef stew or wild boar with honey.
Details and technical informations about Cremisan Wine Estate's Star of Bethlehem Dry Red.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Star of Bethlehem Dry Red from Cremisan Wine Estate are 2013, 2012, 2018, 2017 and 2016.
Informations about the Cremisan Wine Estate
The Cremisan Wine Estate is one of of the world's greatest estates. It offers 18 wines for sale in the of Bethlehem to come and discover on site or to buy online.
The wine region of Bethlehem
Biblical vineyard of the West Bank around Bethlehem, high-altitude limestone soils (~800 m). Revived Palestinian heritage grapes by Cremisan (1885): Dabouki is the signature white with citrus, white flowers, Mediterranean herbs and a mineral-saline touch. Hamdani and Jandali add aromatic whites. Baladi is the signature red with red fruit, spice and an herbaceous note.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
