Winery HadarCabernet Sauvignon - Carignan
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Sauvignon - Carignan
Pairings that work perfectly with Cabernet Sauvignon - Carignan
Original food and wine pairings with Cabernet Sauvignon - Carignan
The Cabernet Sauvignon - Carignan of Winery Hadar matches generally quite well with dishes of beef, lamb or spicy food such as recipes of navarin of the sea da gigi, giouvetsi (greek dish) or algerian couscous.
Details and technical informations about Winery Hadar's Cabernet Sauvignon - Carignan.
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 Cabernet Sauvignon - Carignan from Winery Hadar are 2018, 2019, 2017, 0
Informations about the Winery Hadar
The Winery Hadar is one of of the world's greatest estates. It offers 9 wines for sale in the of Samson to come and discover on site or to buy online.
The wine region of Samson
The wine region of Samson of Israel. Wineries and vineyards like the Domaine Mony Vineyard or the Domaine Maia produce mainly wines red, white and pink. The most planted grape varieties in the region of Samson are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Samson often reveals types of flavors of earth, oak or tree fruit and sometimes also flavors of spices, citrus fruit or dried fruit.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
