Winery Good EarthThe Raga Collection Antaraa
Red wine
This wine generally goes well with poultry, beef or lamb.
The The Raga Collection Antaraa of the Winery Good Earth is in the top 50 of wines of Nashik.
Food and wine pairings with The Raga Collection Antaraa
Pairings that work perfectly with The Raga Collection Antaraa
Original food and wine pairings with The Raga Collection Antaraa
The The Raga Collection Antaraa of Winery Good Earth matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tournedos rossini with port sauce, lamb chops with lemon and herbs or mussels with curry.
Details and technical informations about Winery Good Earth's The Raga Collection Antaraa.
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 Good Earth
The Winery Good Earth is one of of the world's greatest estates. It offers 4 wines for sale in the of Nashik to come and discover on site or to buy online.
The wine region of Nashik
Nashik is India's most prolific wine-producing area, located some 135 kilomteters (85 miles) North-east of Mumbai in the state of Maharashtra. The wine industry here has been growing steadily since the mid-1990s, and now there are around 40 vineyards spread throughout the area. tropical white wines and fruit-driven red wines are made here. Grape varieties used include Cabernet Sauvignon, Chenin Blanc, Shiraz and Sauvignon Blanc.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
