Winery MukhraniSaperavi - Cabernet
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Saperavi.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Saperavi - Cabernet of Winery Mukhrani in the region of Kakheti often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Saperavi - Cabernet
Pairings that work perfectly with Saperavi - Cabernet
Original food and wine pairings with Saperavi - Cabernet
The Saperavi - Cabernet of Winery Mukhrani matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pork tongue with tomato sauce and pickles, leg of lamb in a herb crust with preserved vegetables or chicken leg with curry in the oven.
Details and technical informations about Winery Mukhrani's Saperavi - Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Saperavi - Cabernet from Winery Mukhrani are 2015, 2009, 2014, 2013 and 0.
Informations about the Winery Mukhrani
The Winery Mukhrani is one of of the world's great estates. It offers 30 wines for sale in the of Kakheti to come and discover on site or to buy online.
The wine region of Kakheti
Cradle of amber and orange wines, vinified in qvevri (buried clay jars, UNESCO). Skin-macerated Rkatsiteli whites: signature notes of dried apricot, walnut, honey, orange peel and black tea, fine tannins and controlled oxidation. Deep, tinctorial Saperavi reds with black fruit, plum, spice and firm tannins, age-worthy. Also Mtsvane and Kisi in white, fresh and floral.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
