Winery Fei TsweiCellared Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Cellared Cabernet Sauvignon of the Winery Fei Tswei is in the top 70 of wines of Ningxia.
Food and wine pairings with Cellared Cabernet Sauvignon
Pairings that work perfectly with Cellared Cabernet Sauvignon
Original food and wine pairings with Cellared Cabernet Sauvignon
The Cellared Cabernet Sauvignon of Winery Fei Tswei matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with guinness, lamb tagine with olives and honey or kefta.
Details and technical informations about Winery Fei Tswei's Cellared 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 Fei Tswei
The Winery Fei Tswei is one of of the world's greatest estates. It offers 3 wines for sale in the of Ningxia to come and discover on site or to buy online.
The wine region of Ningxia
Ningxia is a significant wine-producing region in the central-North of China. The wide, heavily irrigated valley between the Yellow River and the base of Helan Mountain has proved to be one of China's most promising Vineyard areas. A range of wines are made here from Grape varieties such as Cabernet Sauvignon, Cabernet Gernischt and Chardonnay. While Ningxia covers 66,400 square kilometers (25,600 sq miles), most viticulture takes place in a 150km-long (100 mile) river valley in the very north of the region.
News related to this wine
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The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
