Winery Grover ZampaZampa Syrah - Cabernet
Red wine
This wine generally goes well with poultry, beef or lamb.
The Zampa Syrah - Cabernet of the Winery Grover Zampa is in the top 90 of wines of Nashik.
Food and wine pairings with Zampa Syrah - Cabernet
Pairings that work perfectly with Zampa Syrah - Cabernet
Original food and wine pairings with Zampa Syrah - Cabernet
The Zampa Syrah - Cabernet of Winery Grover Zampa matches generally quite well with dishes of beef, lamb or spicy food such as recipes of bernard's potée, rack of lamb in a crust of herbs and seeds with thyme juice and... or chicken massala.
Details and technical informations about Winery Grover Zampa's Zampa Syrah - Cabernet.
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 Zampa Syrah - Cabernet from Winery Grover Zampa are 0
Informations about the Winery Grover Zampa
The Winery Grover Zampa is one of of the world's great estates. It offers 48 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
