Winery Great WallChinesischer Rotwein Trocken
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Chinesischer Rotwein Trocken of Winery Great Wall in the region of Hebei often reveals types of flavors of oak, red fruit.
Food and wine pairings with Chinesischer Rotwein Trocken
Pairings that work perfectly with Chinesischer Rotwein Trocken
Original food and wine pairings with Chinesischer Rotwein Trocken
The Chinesischer Rotwein Trocken of Winery Great Wall matches generally quite well with dishes of beef, lamb or spicy food such as recipes of harira de mamie (moroccan soup), leg of lamb with garlic and rosemary or yassa chicken (senegal).
Details and technical informations about Winery Great Wall's Chinesischer Rotwein Trocken.
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 Chinesischer Rotwein Trocken from Winery Great Wall are 2013, 0
Informations about the Winery Great Wall
The Winery Great Wall is one of of the world's great estates. It offers 63 wines for sale in the of Hebei to come and discover on site or to buy online.
The wine region of Hebei
China's 3rd largest wine region (~13,000 ha) in the north-east, with sub-zones Huailai (near Beijing) and Changli (coastal, birthplace of China's first dry red). Harsh continental climate, vines buried in winter. Cabernet Sauvignon is king in reds: structured and deep with notes of blackcurrant, blackberry, cedar, tobacco and a spicy touch, firm tannins. Franco-Chinese Marselan (blackcurrant, cherry, violet), spicy Cabernet Gernischt and supple Merlot.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
