Domaine GlinavosApiros Hora Red
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 Apiros Hora Red of the Domaine Glinavos is in the top 40 of wines of Epiros.
Wine flavors and olphactive analysis
On the nose the Apiros Hora Red of Domaine Glinavos in the region of Epiros often reveals types of flavors of red fruit.
Food and wine pairings with Apiros Hora Red
Pairings that work perfectly with Apiros Hora Red
Original food and wine pairings with Apiros Hora Red
The Apiros Hora Red of Domaine Glinavos matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fillet of beef with morels, lebanese lamb meatball or roast deer my grandmother's way.
Details and technical informations about Domaine Glinavos's Apiros Hora Red.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Apiros Hora Red from Domaine Glinavos are 0
Informations about the Domaine Glinavos
The Domaine Glinavos is one of of the world's great estates. It offers 38 wines for sale in the of Epiros to come and discover on site or to buy online.
The wine region of Epiros
Wine region of north-west Greece (mountainous Epirus, Ioannina and Zitsa, Greece's only PDO for sparkling wines), continental high-altitude climate. Native Debina signature in bright, light, sparkling royal white with intense green apple, pear, citrus and a refined floral-saline note, taut acidity ideal for fine bubbles. Vlachiko and Bekari as structured native reds. Cabernet and Merlot as complements.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
