Winery Los HaroldosNampe Shiraz - Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Nampe Shiraz - Cabernet Sauvignon
Pairings that work perfectly with Nampe Shiraz - Cabernet Sauvignon
Original food and wine pairings with Nampe Shiraz - Cabernet Sauvignon
The Nampe Shiraz - Cabernet Sauvignon of Winery Los Haroldos matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef with mustard, quick couscous or coconut chicken.
Details and technical informations about Winery Los Haroldos's Nampe Shiraz - 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 Nampe Shiraz - Cabernet Sauvignon from Winery Los Haroldos are 2015, 0
Informations about the Winery Los Haroldos
The Winery Los Haroldos is one of of the world's great estates. It offers 73 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
