Winery MassayaClassic Rouge
Red wine
This wine is composed of 100% of the grape variety Shiraz/Syrah.
This wine generally goes well with poultry, beef or lamb.
The Classic Rouge of the Winery Massaya is in the top 90 of wines of Bekaa Valley.
Wine flavors and olphactive analysis
On the nose the Classic Rouge of Winery Massaya in the region of Bekaa Valley often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Classic Rouge
Pairings that work perfectly with Classic Rouge
Original food and wine pairings with Classic Rouge
The Classic Rouge of Winery Massaya matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue with mushrooms, osso bucco of lamb or silvia's quick wolf fillet.
Details and technical informations about Winery Massaya's Classic Rouge.
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 Classic Rouge from Winery Massaya are 2014, 2004, 2013, 2012 and 2011.
Informations about the Winery Massaya
The Winery Massaya is one of of the world's greatest estates. It offers 13 wines for sale in the of Bekaa Valley to come and discover on site or to buy online.
The wine region of Bekaa Valley
The Bekaa Valley is the heartland of modern Lebanese wine. Almost 90 percent of Lebanon's wine is made here, as is a respectable proportion of its Arak, the anise-flavored spirit that remains the nation's favorite alcoholic drink. The original Bekaa Valley Vineyards were planted with Cinsaut, which was subsequently joined by other French vine varieties. Most of these remain in Lebanon’s vinicultural makeup today: red Carignan, Grenache, Syrah, Mourvèdre, Cabernet Sauvignon and Merlot, and white Ugni Blanc, Clairette and Chardonnay.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
