Winery DalvinaTouch Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Touch Cabernet Sauvignon
Pairings that work perfectly with Touch Cabernet Sauvignon
Original food and wine pairings with Touch Cabernet Sauvignon
The Touch Cabernet Sauvignon of Winery Dalvina matches generally quite well with dishes of beef, lamb or spicy food such as recipes of caramelized beef with onions, grilled leg of lamb marinated in aromatic oil or lamb tagine with honey and onions.
Details and technical informations about Winery Dalvina's Touch 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 Dalvina
The Winery Dalvina is one of of the world's great estates. It offers 50 wines for sale in the of Povardarie to come and discover on site or to buy online.
The wine region of Povardarie
The Republic of NorthMacedonia">Macedonia is a country located in the heart of the Balkan Peninsula in Southeastern Europe. It is quite distinct from modern Greek Macedonia, with which it shares a border of over 160 kilometres (100 miles). The wine industry is dominated by red wines. Production is centered on two indigenous Grape varieties (Vranac and Kratosija), as well as a few international varieties such as the ubiquitous Bordeaux varieties Cabernet Sauvignon and Merlot.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
