Winery SkovinFinest Selection Kale
Red 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 Finest Selection Kale of the Winery Skovin is in the top 40 of wines of Skopje.
Wine flavors and olphactive analysis
On the nose the Finest Selection Kale of Winery Skovin in the region of Skopje often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Finest Selection Kale
Pairings that work perfectly with Finest Selection Kale
Original food and wine pairings with Finest Selection Kale
The Finest Selection Kale of Winery Skovin matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of alsatian bäckeoffe, marinated shoulder of lamb or rabbit with cider and mushrooms.
Details and technical informations about Winery Skovin's Finest Selection Kale.
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 Finest Selection Kale from Winery Skovin are 2012, 2015, 2011, 2013 and 0.
Informations about the Winery Skovin
The Winery Skovin is one of of the world's greatest estates. It offers 66 wines for sale in the of Skopje to come and discover on site or to buy online.
The wine region of Skopje
The wine region of Skopje of Macedonia. Wineries and vineyards like the Domaine Kamnik or the Domaine Kamnik produce mainly wines red, white and pink. The most planted grape varieties in the region of Skopje are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Skopje often reveals types of flavors of cherry, clove or jam and sometimes also flavors of leather, dark chocolate or cocoa.
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.
