Winery 20 BeesKeepers Red Cabernet - Shiraz
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Keepers Red Cabernet - Shiraz
Pairings that work perfectly with Keepers Red Cabernet - Shiraz
Original food and wine pairings with Keepers Red Cabernet - Shiraz
The Keepers Red Cabernet - Shiraz of Winery 20 Bees matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fleischnacka leaf, merguez with lentils or chicken in sauce.
Details and technical informations about Winery 20 Bees's Keepers Red Cabernet - Shiraz.
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 Keepers Red Cabernet - Shiraz from Winery 20 Bees are 2014, 0
Informations about the Winery 20 Bees
The Winery 20 Bees is one of of the world's greatest estates. It offers 16 wines for sale in the of Ontario to come and discover on site or to buy online.
The wine region of Ontario
Ontario is the most populated and prolific wine producing province in Canada. The Long established wine industry here is centered around the Great Lakes of Erie and Ontario, where the continental Climate is moderated heavily by the large bodies of water. The majority of wines produced in Ontario are Dry table wines (around 60 percent are white and 40 percent red). They are mostly made from Riesling, Cabernet Franc, Chardonnay, and Pinot Noir.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
