Winery Grape AngelGrape Angel Cabernet Sauvignon - Feteasca Neagra Late Harvest
Sweet wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Feteasca neagra.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Grape Angel Cabernet Sauvignon - Feteasca Neagra Late Harvest
Pairings that work perfectly with Grape Angel Cabernet Sauvignon - Feteasca Neagra Late Harvest
Original food and wine pairings with Grape Angel Cabernet Sauvignon - Feteasca Neagra Late Harvest
The Grape Angel Cabernet Sauvignon - Feteasca Neagra Late Harvest of Winery Grape Angel matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef fillet in a crust, lamb with vermicelli or currywurst.
Details and technical informations about Winery Grape Angel's Grape Angel Cabernet Sauvignon - Feteasca Neagra Late Harvest.
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 Grape Angel
The Winery Grape Angel is one of of the world's great estates. It offers 7 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Ancestral vineyard with identity grapes. Fetească Neagră, great Moldovan red reference: deep with notes of ripe plum, black cherry, spice and tobacco, melted tannins. Lighter, more floral Rară Neagră (Băbească). Dense tinctorial Saperavi.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
