Domaine ShadrapaPhénicia Rouge
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The Phénicia Rouge of the Domaine Shadrapa is in the top 10 of wines of Tunisia and in the top 5 of wines of Tunisia.
Wine flavors and olphactive analysis
On the nose the Phénicia Rouge of Domaine Shadrapa in the region of Tunisia often reveals types of flavors of red fruit.
Food and wine pairings with Phénicia Rouge
Pairings that work perfectly with Phénicia Rouge
Original food and wine pairings with Phénicia Rouge
The Phénicia Rouge of Domaine Shadrapa matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of vegetable noddles, semolina-merguez salad or rabbit terrine in the style of a grandmother (pas de calais).
Details and technical informations about Domaine Shadrapa's Phénicia Rouge.
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 Phénicia Rouge from Domaine Shadrapa are 2015, 0, 2014
Informations about the Domaine Shadrapa
The Domaine Shadrapa is one of of the world's greatest estates. It offers 13 wines for sale in the of Tunisia to come and discover on site or to buy online.
The wine region of Tunisia
The wine region of Tunisia of Tunisia. Wineries and vineyards like the Domaine Shadrapa or the Domaine Shadrapa produce mainly wines pink, red and white. The most planted grape varieties in the region of Tunisia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Tunisia often reveals types of flavors of earth, red fruit or cherry and sometimes also flavors of oaky, vanilla or non oak.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
