Winery VasilikonMorokanela
Red wine
This wine generally goes well with poultry, beef or lamb.
The Morokanela of the Winery Vasilikon is in the top 40 of wines of Paphos.
Wine flavors and olphactive analysis
On the nose the Morokanela of Winery Vasilikon in the region of Paphos often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Morokanela
Pairings that work perfectly with Morokanela
Original food and wine pairings with Morokanela
The Morokanela of Winery Vasilikon matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef bourguignon with tomato, languedoc-roussillon lamb en papillote and its tajine with... or papillotes of swordfish with curry.
Details and technical informations about Winery Vasilikon's Morokanela.
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 Morokanela from Winery Vasilikon are 0, 2017
Informations about the Winery Vasilikon
The Winery Vasilikon is one of of the world's greatest estates. It offers 9 wines for sale in the of Paphos to come and discover on site or to buy online.
The wine region of Paphos
The wine region of Paphos of Cyprus. Wineries and vineyards like the Domaine Vasilikon or the Kolios Winery produce mainly wines red, white and pink. The most planted grape varieties in the region of Paphos are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Paphos often reveals types of flavors of cherry, pear or peach and sometimes also flavors of green apple, lime or minerality.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
