Winery Santa AugustaSarau Reserva
Red 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).
Wine flavors and olphactive analysis
Food and wine pairings with Sarau Reserva
Pairings that work perfectly with Sarau Reserva
Original food and wine pairings with Sarau Reserva
The Sarau Reserva of Winery Santa Augusta matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish tagine, leg of lamb cooked in yoghurt / tave kosi (albania) or duck breast with foie gras sauce.
Details and technical informations about Winery Santa Augusta's Sarau Reserva.
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 Sarau Reserva from Winery Santa Augusta are 0, 2010
Informations about the Winery Santa Augusta
The Winery Santa Augusta is one of of the world's great estates. It offers 21 wines for sale in the of Santa Catarina to come and discover on site or to buy online.
The wine region of Santa Catarina
Santa Catarina is a state in the far South of Brazil. Quality wine production is still in its early stages, but is likely to develop rapidly as the industry develops country wide. To date, Santa Catarina's production is a mix of red, white and Sparkling wines. It Lies immediately North of the country's southernmost state (and most prolific wine region), Rio Grande do Sul.
The word of the wine: Character
Said of a typical wine that stands out for its originality. Used in the plural, it refers to all the organoleptic components of a wine (flavours and tactile sensations).
