Winery Great WallG20 Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
Food and wine pairings with G20 Cabernet Sauvignon
Pairings that work perfectly with G20 Cabernet Sauvignon
Original food and wine pairings with G20 Cabernet Sauvignon
The G20 Cabernet Sauvignon of Winery Great Wall matches generally quite well with dishes of beef, lamb or spicy food such as recipes of bernard's potée, grandma melanie's cassoulet or japanese curry.
Details and technical informations about Winery Great Wall's G20 Cabernet Sauvignon.
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.
Last vintages of this wine
The best vintages of G20 Cabernet Sauvignon from Winery Great Wall are 2016, 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 Shandong to come and discover on site or to buy online.
The wine region of Shandong
Shandong is one of China's major wine-producing provinces, located on the east coast of the country, equidistant between Beijing and Shanghai. It is clearly China's largest wine producing region, even if the wine industry represents only a small Part of the total economy of this heavily populated province. It is home to the majority of China's most prominent wineries, along with the Tsingtao brewery. Cabernet Gernischt, Cabernet Sauvignon, Riesling and Chardonnay are the most important grape varieties grown in the province.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
