Winery Shangri-LaCabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
The Cabernet Sauvignon of the Winery Shangri-La is in the top 20 of wines of Yunnan.
Food and wine pairings with Cabernet Sauvignon
Pairings that work perfectly with Cabernet Sauvignon
Original food and wine pairings with Cabernet Sauvignon
The Cabernet Sauvignon of Winery Shangri-La matches generally quite well with dishes of beef, lamb or spicy food such as recipes of cicadas at the chib, lamb kebab or haddock with curry cream.
Details and technical informations about Winery Shangri-La's 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 Cabernet Sauvignon from Winery Shangri-La are 0
Informations about the Winery Shangri-La
The Winery Shangri-La is one of of the world's greatest estates. It offers 6 wines for sale in the of Yunnan to come and discover on site or to buy online.
The wine region of Yunnan
The wine region of Yunnan of China. Wineries and vineyards like the Domaine Ao Yun (敖云葡萄园) or the Domaine Shangri-La produce mainly wines red. The most planted grape varieties in the region of Yunnan are Cabernet-Sauvignon et Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Yunnan often reveals types of flavors of cherry, microbio or tomatoes and sometimes also flavors of mint, cinnamon or dark fruit.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
