Winery Khan KrumHunter's Dreams Red Blend
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Mavrud and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The Hunter's Dreams Red Blend of the Winery Khan Krum is in the top 30 of wines of Thracian Valley.
Food and wine pairings with Hunter's Dreams Red Blend
Pairings that work perfectly with Hunter's Dreams Red Blend
Original food and wine pairings with Hunter's Dreams Red Blend
The Hunter's Dreams Red Blend of Winery Khan Krum matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of piglet shoulder with melting baked apples, traditional tagine (morocco) or my mother's rabbit.
Details and technical informations about Winery Khan Krum's Hunter's Dreams Red Blend.
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 Hunter's Dreams Red Blend from Winery Khan Krum are 2015, 2014, 0, 2011
Informations about the Winery Khan Krum
The Winery Khan Krum is one of of the world's great estates. It offers 14 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
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.
