Winery CricovaDionis
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Pinot noir.
This wine generally goes well with pork, poultry or beef.
The Dionis of the Winery Cricova is in the top 50 of wines of Moldavie.
Wine flavors and olphactive analysis
On the nose the Dionis of Winery Cricova in the region of Moldavie often reveals types of flavors of black fruit.
Food and wine pairings with Dionis
Pairings that work perfectly with Dionis
Original food and wine pairings with Dionis
The Dionis of Winery Cricova matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef in a crust, chaouia lamb or veal chop with rosemary.
Details and technical informations about Winery Cricova's Dionis.
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 Dionis from Winery Cricova are 1992, 0, 2016, 2015 and 2008.
Informations about the Winery Cricova
The Winery Cricova is one of of the world's great estates. It offers 100 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
