Winery Саук-Дере (Sauk-Dere) - LefkadiaПолусладкое Красное (Semi-sweet Red)
Red wine
of Кубань. Крымск of Кубань of Russia
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Полусладкое Красное (Semi-sweet Red)
Pairings that work perfectly with Полусладкое Красное (Semi-sweet Red)
Original food and wine pairings with Полусладкое Красное (Semi-sweet Red)
The Полусладкое Красное (Semi-sweet Red) of Winery Саук-Дере (Sauk-Dere) - Lefkadia matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail with seed sauce, oven-baked lamb stew or rabbit sautéed hunter.
Details and technical informations about Winery Саук-Дере (Sauk-Dere) - Lefkadia's Полусладкое Красное (Semi-sweet Red).
Discover the grape variety: Bachet
Bachet noir is a grape variety that originated in France (Aube). 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 grapes of small size. Bachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Полусладкое Красное (Semi-sweet Red) from Winery Саук-Дере (Sauk-Dere) - Lefkadia are 2018, 2013, 2011
Informations about the Winery Саук-Дере (Sauk-Dere) - Lefkadia
The Winery Саук-Дере (Sauk-Dere) - Lefkadia is one of of the world's great estates. It offers 59 wines for sale in the of Кубань. Крымск to come and discover on site or to buy online.
The wine region of Кубань. Крымск
The wine region of Кубань. Крымск is located in the region of Кубань of Russia. Wineries and vineyards like the Domaine Lefkadia or the Domaine Lefkadia produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Кубань.
The wine region of Кубань
The wine region of Кубань of Russia. Wineries and vineyards like the Domaine Fanagoria (Фанагория) or the Domaine Fanagoria (Фанагория) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Кубань are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Кубань often reveals types of flavors of oaky, jam or bell pepper and sometimes also flavors of red fruit, blackberry or blueberry.
News related to this wine
The appellations of Bourgogne
Understand the hierarchy of Burgundy wine appellations in less than a minute! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
At the heart of the terroirs of Mâcon-Lugny
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Lugny, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
