Winery Imperial VinRéserve Cabernet Dry
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Réserve Cabernet Dry of Winery Imperial Vin in the region of Moldavie often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Réserve Cabernet Dry
Pairings that work perfectly with Réserve Cabernet Dry
Original food and wine pairings with Réserve Cabernet Dry
The Réserve Cabernet Dry of Winery Imperial Vin matches generally quite well with dishes of beef, lamb or spicy food such as recipes of boeuf en daube, lamb fillet with monbazillac or cicadas at the chib.
Details and technical informations about Winery Imperial Vin's Réserve Cabernet Dry.
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 Réserve Cabernet Dry from Winery Imperial Vin are 0, 2017
Informations about the Winery Imperial Vin
The Winery Imperial Vin is one of of the world's great estates. It offers 71 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Ancestral vineyard with identity grapes. Fetească Neagră, great Moldovan red reference: deep with notes of ripe plum, black cherry, spice and tobacco, melted tannins. Lighter, more floral Rară Neagră (Băbească). Dense tinctorial Saperavi.
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.
