Winery KutmanFeyzi Kutman Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Feyzi Kutman Cabernet Sauvignon
Pairings that work perfectly with Feyzi Kutman Cabernet Sauvignon
Original food and wine pairings with Feyzi Kutman Cabernet Sauvignon
The Feyzi Kutman Cabernet Sauvignon of Winery Kutman matches generally quite well with dishes of beef, lamb or spicy food such as recipes of alsatian bäckeoffe, moroccan lamb stew or mussels with curry.
Details and technical informations about Winery Kutman's Feyzi Kutman Cabernet Sauvignon.
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 Feyzi Kutman Cabernet Sauvignon from Winery Kutman are 0
Informations about the Winery Kutman
The Winery Kutman is one of of the world's great estates. It offers 66 wines for sale in the of Thrace to come and discover on site or to buy online.
The wine region of Thrace
The wine region of Thrace of Greece. Wineries and vineyards like the Domaine Chamlija or the Château Kalpak produce mainly wines red, white and pink. The most planted grape varieties in the region of Thrace are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Thrace often reveals types of flavors of cherry, grapefruit or black cherries and sometimes also flavors of jam, mint or prune.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
