Winery Santa SilviaShiraz - Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Shiraz - Cabernet Sauvignon
Pairings that work perfectly with Shiraz - Cabernet Sauvignon
Original food and wine pairings with Shiraz - Cabernet Sauvignon
The Shiraz - Cabernet Sauvignon of Winery Santa Silvia matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef in white wine, couscous chicken and merguez or carrot soup with curry and coconut milk.
Details and technical informations about Winery Santa Silvia's Shiraz - 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 Shiraz - Cabernet Sauvignon from Winery Santa Silvia are 0
Informations about the Winery Santa Silvia
The Winery Santa Silvia is one of of the world's greatest estates. It offers 11 wines for sale in the of San Juan to come and discover on site or to buy online.
The wine region of San Juan
San Juan is an important Argentinean wine-producing area, producing wines of increasing quality using traditional European Grape varieties. The wine region of San Juan covers the administrative area of the same name in the north-western corner of Argentina. The province sits between Mendoza and La Rioja, and is almost entirely contained within the mountainous foothills of the Andes. In terms of production Volume, San Juan is Argentina's second-largest wine region after Mendoza.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
