Winery MinişDaiconi Vineyards Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Daiconi Vineyards Cabernet Sauvignon of the Winery Miniş is in the top 90 of wines of d Minis.
Food and wine pairings with Daiconi Vineyards Cabernet Sauvignon
Pairings that work perfectly with Daiconi Vineyards Cabernet Sauvignon
Original food and wine pairings with Daiconi Vineyards Cabernet Sauvignon
The Daiconi Vineyards Cabernet Sauvignon of Winery Miniş matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef fashion, lamb and coconut curry, african style or tunisian pasta.
Details and technical informations about Winery Miniş's Daiconi Vineyards 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 Winery Miniş
The Winery Miniş is one of of the world's greatest estates. It offers 11 wines for sale in the of d Minis to come and discover on site or to buy online.
The wine region of d Minis
The wine region of d Minis of Romania. Wineries and vineyards like the Domaine Balla Geza or the Domaine Maximarc produce mainly wines red, white and pink. The most planted grape varieties in the region of d Minis are Pinot noir, Cabernet-Sauvignon and Feteasca neagra, they are then used in wines in blends or as a single variety. On the nose of d Minis often reveals types of flavors of plum, pepper or vegetal and sometimes also flavors of citrus fruit, exotic spice or dried fruit.
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.
