Winery 90+ CellarsDomaney's 40th Anniversary Cabernet Sauvignon
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Domaney's 40th Anniversary Cabernet Sauvignon
Pairings that work perfectly with Domaney's 40th Anniversary Cabernet Sauvignon
Original food and wine pairings with Domaney's 40th Anniversary Cabernet Sauvignon
The Domaney's 40th Anniversary Cabernet Sauvignon of Winery 90+ Cellars matches generally quite well with dishes of beef, lamb or poultry such as recipes of roast beef in a crust (onions & mustard), lamb tagine with dried apricots or cheeseburger from a to z.
Details and technical informations about Winery 90+ Cellars's Domaney's 40th Anniversary 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 90+ Cellars
The Winery 90+ Cellars is one of of the world's greatest estates. It offers 193 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
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The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.