Шато Прогресс (Chateau Progress)Русское Кьянти (Russian Chianti)
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Русское Кьянти (Russian Chianti)
Pairings that work perfectly with Русское Кьянти (Russian Chianti)
Original food and wine pairings with Русское Кьянти (Russian Chianti)
The Русское Кьянти (Russian Chianti) of Шато Прогресс (Chateau Progress) matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef bourguignon with cookéo, lamb tagine with honey and dried fruits or rabbit with mustard and tomatoes.
Details and technical informations about Шато Прогресс (Chateau Progress)'s Русское Кьянти (Russian Chianti).
Discover the grape variety: Scarlotta seedless
Seedless table grape with long clusters and elongated red-purple berries, thin skin and crisp flesh, sweet fresh taste. Late-ripening, productive, with excellent shelf life. Grown in California, Chile and Peru for export markets, prized for its attractive appearance on shelves and good commercial keeping. Black seedless American table grape variety obtained by crossing for fresh consumption.
Last vintages of this wine
The best vintages of Русское Кьянти (Russian Chianti) from Шато Прогресс (Chateau Progress) are 0
Informations about the Шато Прогресс (Chateau Progress)
The Шато Прогресс (Chateau Progress) is one of of the world's greatest estates. It offers 5 wines for sale in the of Кубань to come and discover on site or to buy online.
The wine region of Кубань
Russia's leading wine region (Krasnodar Krai) between the Black Sea and Sea of Azov, ~50% of Russian wine. Mediterranean to sub-tropical climate. Firm signature Cabernet Sauvignon with signature notes of cassis, blackberry, cedar and a spicy touch, structured tannins. Round Merlot (plum, cherry), dense Saperavi (black cherry, ink), native Krasnostop (blackberry, pepper).
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
