Winery MidalidareReserve
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Petit Verdot and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Reserve of Winery Midalidare in the region of Thracian Valley often reveals types of flavors of oak, spices.
Food and wine pairings with Reserve
Pairings that work perfectly with Reserve
Original food and wine pairings with Reserve
The Reserve of Winery Midalidare matches generally quite well with dishes of beef, lamb or pork such as recipes of tournedos rossini, pasta with merguez or pork chops with curry and honey.
Details and technical informations about Winery Midalidare's Reserve.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Reserve from Winery Midalidare are 2012, 0
Informations about the Winery Midalidare
The Winery Midalidare is one of of the world's great estates. It offers 40 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
