Winery KWVCape Rouge
Red wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Cape Rouge of Winery KWV in the region of Western Cape often reveals types of flavors of spices.
Food and wine pairings with Cape Rouge
Pairings that work perfectly with Cape Rouge
Original food and wine pairings with Cape Rouge
The Cape Rouge of Winery KWV matches generally quite well with dishes of beef, lamb or pork such as recipes of veal shank with mushrooms, lamb tagine with onions, purple olives and lemons... or endives au gratin without béchamel sauce.
Details and technical informations about Winery KWV's Cape Rouge.
Discover the grape variety: Ruby-cabernet
Intraspecific crossing carried out in 1936 by Doctor Harold Paul Olmo of the University of California in Davis (United States) between the carignan and the cabernet-sauvignon. The first plantings were made in 1948 in the United States (California). Today, it is less and less multiplied, but it can still be found in South Africa, Australia, Argentina, Chile, Uruguay, Yugoslavia, the United States, etc. In France, it is almost unknown.
Last vintages of this wine
The best vintages of Cape Rouge from Winery KWV are 2017, 0, 2014
Informations about the Winery KWV
The Winery KWV is one of of the world's great estates. It offers 94 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: Dosing liqueur (champagne)
Also known as liqueur d'expédition, a solution made up of wine and sugar added to champagne after disgorgement and which determines the type of wine: extra-brut, brut, extra-dry, dry, demi-sec.
