Migdal-P - Château CojusnaLe Clocher du Chatelain du Parc Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Le Clocher du Chatelain du Parc Cabernet Sauvignon
Pairings that work perfectly with Le Clocher du Chatelain du Parc Cabernet Sauvignon
Original food and wine pairings with Le Clocher du Chatelain du Parc Cabernet Sauvignon
The Le Clocher du Chatelain du Parc Cabernet Sauvignon of Migdal-P - Château Cojusna matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef luc lake, lamb parmentine with eggplant and spices or caramel pork.
Details and technical informations about Migdal-P - Château Cojusna's Le Clocher du Chatelain du Parc 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.
Informations about the Migdal-P - Château Cojusna
The Migdal-P - Château Cojusna is one of of the world's great estates. It offers 72 wines for sale in the of Moldavie to come and discover on site or to buy online.
The wine region of Moldavie
Moldova is a landlocked country in Eastern Europe, one of many former Soviet states in that region. It is separated from the western shores of the Black Sea by the province of Odessa in Southern Ukraine and Lies just North of Romania and Bulgaria). Moldova gained independence from Russia in 1991. It is now officially called the Republic of Moldova.
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The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
