Winery Patraiki WinesIONIΣ Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The IONIΣ Cabernet Sauvignon of the Winery Patraiki Wines is in the top 10 of wines of Peloponnesos.
Food and wine pairings with IONIΣ Cabernet Sauvignon
Pairings that work perfectly with IONIΣ Cabernet Sauvignon
Original food and wine pairings with IONIΣ Cabernet Sauvignon
The IONIΣ Cabernet Sauvignon of Winery Patraiki Wines matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pasticcio (greece), tunisian macaroni or indian style coral lentils.
Details and technical informations about Winery Patraiki Wines's IONIΣ 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 IONIΣ Cabernet Sauvignon from Winery Patraiki Wines are 0
Informations about the Winery Patraiki Wines
The Winery Patraiki Wines is one of of the world's greatest estates. It offers 15 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
