Winery SaricaSarica Black Label Rosé Demisec
Pink 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).
The Sarica Black Label Rosé Demisec of the Winery Sarica is in the top 80 of wines of Sarica Niculitel.
Food and wine pairings with Sarica Black Label Rosé Demisec
Pairings that work perfectly with Sarica Black Label Rosé Demisec
Original food and wine pairings with Sarica Black Label Rosé Demisec
The Sarica Black Label Rosé Demisec of Winery Sarica matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pork tongue with bacon and onions, lamb tagine with vegetables and preserved lemons or duck breast with black figs.
Details and technical informations about Winery Sarica's Sarica Black Label Rosé Demisec.
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.
Informations about the Winery Sarica
The Winery Sarica is one of of the world's great estates. It offers 85 wines for sale in the of Sarica Niculitel to come and discover on site or to buy online.
The wine region of Sarica Niculitel
The wine region of Sarica Niculitel of Romania. Wineries and vineyards like the Domaine Sarica or the Domaine Sarica produce mainly wines red, white and pink. The most planted grape varieties in the region of Sarica Niculitel are Merlot, Cabernet-Sauvignon and Feteasca neagra, they are then used in wines in blends or as a single variety. On the nose of Sarica Niculitel often reveals types of flavors of citrus, spices or dried fruit and sometimes also flavors of black fruit, earth or straw.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
