Winery Kay+MontyBig Red
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Big Red of Winery Kay+Monty in the region of Western Cape often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Big Red
Pairings that work perfectly with Big Red
Original food and wine pairings with Big Red
The Big Red of Winery Kay+Monty matches generally quite well with dishes of beef, lamb or spicy food such as recipes of couscous without couscous maker, lamb mice confit in port wine or tunisian tagine.
Details and technical informations about Winery Kay+Monty's Big Red.
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 Big Red from Winery Kay+Monty are 0, 2012
Informations about the Winery Kay+Monty
The Winery Kay+Monty is one of of the world's greatest estates. It offers 4 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
