Winery SaltramPrivate Reserve Cabernet - Malbec
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Private Reserve Cabernet - Malbec
Pairings that work perfectly with Private Reserve Cabernet - Malbec
Original food and wine pairings with Private Reserve Cabernet - Malbec
The Private Reserve Cabernet - Malbec of Winery Saltram matches generally quite well with dishes of beef, pasta or lamb such as recipes of dombrés and pig tails, ham lasagness or leg of lamb with herb stuffing.
Details and technical informations about Winery Saltram's Private Reserve Cabernet - Malbec.
Discover the grape variety: Gros Verdot
Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.
Informations about the Winery Saltram
The Winery Saltram is one of of the world's great estates. It offers 103 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
The wine region of Barossa Valley is located in the region of Barossa of Australie du Sud of Australia. We currently count 613 estates and châteaux in the of Barossa Valley, producing 2290 different wines in conventional, organic and biodynamic agriculture. The wines of Barossa Valley go well with generally quite well with dishes .
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
