Winery KutmanFeyzi Kutman Monosepage Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Feyzi Kutman Monosepage Cabernet Sauvignon
Pairings that work perfectly with Feyzi Kutman Monosepage Cabernet Sauvignon
Original food and wine pairings with Feyzi Kutman Monosepage Cabernet Sauvignon
The Feyzi Kutman Monosepage Cabernet Sauvignon of Winery Kutman matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pork tongue with tomato sauce and pickles, lamb roast with lavender or kefta.
Details and technical informations about Winery Kutman's Feyzi Kutman Monosepage 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 Monosepage Cabernet Sauvignon from Winery Kutman are 2016, 0, 2010
Informations about the Winery Kutman
The Winery Kutman is one of of the world's greatest 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
