Winery Delhaize365 Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with 365 Cabernet Sauvignon
Pairings that work perfectly with 365 Cabernet Sauvignon
Original food and wine pairings with 365 Cabernet Sauvignon
The 365 Cabernet Sauvignon of Winery Delhaize matches generally quite well with dishes of beef, lamb or poultry such as recipes of barbecued prime rib with coarse salt, lamb tagine with prunes and dried fruits or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Delhaize's 365 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.
Last vintages of this wine
The best vintages of 365 Cabernet Sauvignon from Winery Delhaize are 0
Informations about the Winery Delhaize
The Winery Delhaize is one of wineries to follow in Wine of Australia.. It offers 311 wines for sale in the of Wine of Australia to come and discover on site or to buy online.
The wine region of Wine of Australia
The wine region of Wine of Australia of Australia. Wineries and vineyards like the Domaine Barefoot produce mainly wines red. The most planted grape varieties in the region of Wine of Australia are Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Wine of Australia often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of spices, black fruit.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
