Winery Гусевъ (Gusev)Каберне Совиньон Красное Сухое
Red wine
This wine generally goes well with poultry, beef or lamb.
The Каберне Совиньон Красное Сухое of the Winery Гусевъ (Gusev) is in the top 10 of wines of Lower Volga.
Food and wine pairings with Каберне Совиньон Красное Сухое
Pairings that work perfectly with Каберне Совиньон Красное Сухое
Original food and wine pairings with Каберне Совиньон Красное Сухое
The Каберне Совиньон Красное Сухое of Winery Гусевъ (Gusev) matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with carrots, lamb breast with onions and tomato sauce or salmon steak on a bed of leeks.
Details and technical informations about Winery Гусевъ (Gusev)'s Каберне Совиньон Красное Сухое.
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 Каберне Совиньон Красное Сухое from Winery Гусевъ (Gusev) are 0, 2019
Informations about the Winery Гусевъ (Gusev)
The Winery Гусевъ (Gusev) is one of of the world's greatest estates. It offers 16 wines for sale in the of Lower Volga to come and discover on site or to buy online.
The wine region of Lower Volga
The wine region of Lower Volga of Russia. Wineries and vineyards like the Domaine КФХ Лоза or the Domaine Гусевъ (Gusev) produce mainly wines white, red and pink. The most planted grape varieties in the region of Lower Volga are Merlot, Cabernet-Sauvignon and Riesling, they are then used in wines in blends or as a single variety. On the nose of Lower Volga often reveals types of flavors of earth, oak or vegetal.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
