Winery NovakCabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Cabernet Sauvignon of Winery Novak in the region of Moldavie often reveals types of flavors of red fruit.
Food and wine pairings with Cabernet Sauvignon
Pairings that work perfectly with Cabernet Sauvignon
Original food and wine pairings with Cabernet Sauvignon
The Cabernet Sauvignon of Winery Novak matches generally quite well with dishes of beef, lamb or spicy food such as recipes of celine's version of moussaka (5th meeting), lamb shoulder confit with harissa or navarin of lamb.
Details and technical informations about Winery Novak's 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.
Last vintages of this wine
The best vintages of Cabernet Sauvignon from Winery Novak are 2016
Informations about the Winery Novak
The Winery Novak is one of of the world's greatest estates. It offers 27 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.
News related to this wine
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The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
