Winery ParparoussisOinofilos Cabernet Sauvignon Dry
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Oinofilos Cabernet Sauvignon Dry
Pairings that work perfectly with Oinofilos Cabernet Sauvignon Dry
Original food and wine pairings with Oinofilos Cabernet Sauvignon Dry
The Oinofilos Cabernet Sauvignon Dry of Winery Parparoussis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of navarin of the sea da gigi, thomas's shoulder of lamb or spicy chicken and mustard pie.
Details and technical informations about Winery Parparoussis's Oinofilos Cabernet Sauvignon Dry.
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 Oinofilos Cabernet Sauvignon Dry from Winery Parparoussis are 0, 2011
Informations about the Winery Parparoussis
The Winery Parparoussis is one of of the world's great estates. It offers 15 wines for sale in the of Achaia to come and discover on site or to buy online.
The wine region of Achaia
North Peloponnese coast around Patras, vineyards from coastal plain to slopes of Panachaïkos and Chelmos mountains (>1,000 m). Roditis white-rosé king (PDO Patra): crisp and refreshing with citrus, white peach, melon, white flowers and herbal touch — emblem of Greek summers. Mavrodaphne fortified sweet red king (aged min. 1 year in barrel): deep and velvety with fig, raisin, cocoa, coffee, caramel.
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: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
