Winery Satera (Сатера)Каберне Бахчисарая (Cellar Master)
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Каберне Бахчисарая (Cellar Master) of Winery Satera (Сатера) in the region of Crimea often reveals types of flavors of black fruit.
Food and wine pairings with Каберне Бахчисарая (Cellar Master)
Pairings that work perfectly with Каберне Бахчисарая (Cellar Master)
Original food and wine pairings with Каберне Бахчисарая (Cellar Master)
The Каберне Бахчисарая (Cellar Master) of Winery Satera (Сатера) matches generally quite well with dishes of beef, lamb or spicy food such as recipes of homemade beef stew, moroccan tagine with lamb and cardoons or piperade.
Details and technical informations about Winery Satera (Сатера)'s Каберне Бахчисарая (Cellar Master).
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Каберне Бахчисарая (Cellar Master) from Winery Satera (Сатера) are 2017, 0
Informations about the Winery Satera (Сатера)
The Winery Satera (Сатера) is one of of the world's greatest estates. It offers 18 wines for sale in the of Crimea to come and discover on site or to buy online.
The wine region of Crimea
Historic Black Sea wine peninsula with centuries-old imperial tradition. Recognised speciality: Iberian-style fortified and sweet wines (Massandra, founded by Nicholas II in 1894), with signature notes of dried fruit, candied apricot, honey, walnut and caramel, exceptional long cellaring. Also dense Cabernet Sauvignon and deep Saperavi reds with black fruit, lively Aligoté whites, mineral Riesling and native Kokur. Identity grapes: Ekim Kara, Kefessia.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
