Winery NestorAvarinó Dry Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Avarinó Dry Red of Winery Nestor in the region of Peloponnesos often reveals types of flavors of red fruit, red fruit.
Food and wine pairings with Avarinó Dry Red
Pairings that work perfectly with Avarinó Dry Red
Original food and wine pairings with Avarinó Dry Red
The Avarinó Dry Red of Winery Nestor matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of picadillo, oriental lamb skewers or duck confit parmentier.
Details and technical informations about Winery Nestor's Avarinó Dry Red.
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 Avarinó Dry Red from Winery Nestor are 2017, 2018, 2016, 2014 and 2015.
Informations about the Winery Nestor
The Winery Nestor is one of of the world's greatest estates. It offers 17 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
Southern Greece, the country's 2nd region by volume, high-altitude vineyards (200-900 m). Signature Agiorgitiko at Nemea ("Hercules' Blood"): deep ruby reds with signature notes of black cherry, plum, blackberry, sweet spices and a balsamic touch, supple tannins and a velvety palate — fleshy and accessible. At Mantinia (600 m), pink-skinned Moschofilero gives aromatic whites (rose, citrus, white flowers). Sweet fortified Mavrodaphne, fresh Roditis.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
