Winery Мосазервинзавод (Mosazervinzavod)Ширван (Shirvan)
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Ширван (Shirvan)
Pairings that work perfectly with Ширван (Shirvan)
Original food and wine pairings with Ширван (Shirvan)
The Ширван (Shirvan) of Winery Мосазервинзавод (Mosazervinzavod) matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of millet with gruyere cheese, irish stew or duck breast in the oven.
Details and technical informations about Winery Мосазервинзавод (Mosazervinzavod)'s Ширван (Shirvan).
Discover the grape variety: Abouriou
Abouriou noir is a grape variety that originated in France (Lot-et-Garonne). 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 medium-sized bunches and medium-sized grapes. The Abouriou noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Provence & Corsica, Armagnac, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Ширван (Shirvan) from Winery Мосазервинзавод (Mosazervinzavod) are 0
Informations about the Winery Мосазервинзавод (Mosazervinzavod)
The Winery Мосазервинзавод (Mosazervinzavod) is one of of the world's greatest estates. It offers 6 wines for sale in the of Кубань to come and discover on site or to buy online.
The wine region of Кубань
The wine region of Кубань of Russia. Wineries and vineyards like the Domaine Fanagoria (Фанагория) or the Domaine Fanagoria (Фанагория) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Кубань are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Кубань often reveals types of flavors of oaky, jam or bell pepper and sometimes also flavors of red fruit, blackberry or blueberry.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
