Winery Or HaganuzHar Sinai (הר סיני)
Sweet 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).
Food and wine pairings with Har Sinai (הר סיני)
Pairings that work perfectly with Har Sinai (הר סיני)
Original food and wine pairings with Har Sinai (הר סיני)
The Har Sinai (הר סיני) of Winery Or Haganuz matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef enchilladas au gratin, trapper's barbecue or casserons in the country style.
Details and technical informations about Winery Or Haganuz's Har Sinai (הר סיני).
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 Har Sinai (הר סיני) from Winery Or Haganuz are 0
Informations about the Winery Or Haganuz
The Winery Or Haganuz is one of of the world's greatest estates. It offers 43 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Galilee is an administrative and wine region in Northern Israel. Its name is perhaps most widely recognized in the context of Lake Galilee, via its associations with the Bible, but it is now steadily becoming known as a wine region. 'Water into wine' is not a New theme for the Galilee region as the story of the wedding at Cana, in which Jesus turns water into wine, is widely thought to have its origins here. The Galilee (Galil in Hebrew) is located in the northern most reach of the couunty, with Golan Heights to the east and the Coastal Plains to the west.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
