Winery Marks & SpencerCape Quarter Cinsaut - Merlot - Shiraz
Red wine
This wine is a blend of 2 varietals which are the Cinsault and the Merlot.
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Cape Quarter Cinsaut - Merlot - Shiraz
Pairings that work perfectly with Cape Quarter Cinsaut - Merlot - Shiraz
Original food and wine pairings with Cape Quarter Cinsaut - Merlot - Shiraz
The Cape Quarter Cinsaut - Merlot - Shiraz of Winery Marks & Spencer matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef with balsamic sauce, lamb tagine with broad beans or wild boar stew provencal style.
Details and technical informations about Winery Marks & Spencer's Cape Quarter Cinsaut - Merlot - Shiraz.
Discover the grape variety: Cinsault
Cinsaut noir is a grape variety that originated in France (Provence). 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 large bunches and large grapes. Cinsaut noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Marks & Spencer
The Winery Marks & Spencer is one of of the world's great estates. It offers 455 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
