Winery Sommelier SelectLot 001 7 Barriques
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Lot 001 7 Barriques
Pairings that work perfectly with Lot 001 7 Barriques
Original food and wine pairings with Lot 001 7 Barriques
The Lot 001 7 Barriques of Winery Sommelier Select matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef with balsamic sauce, caramelized lamb mice or chicken with courgettes and curry.
Details and technical informations about Winery Sommelier Select's Lot 001 7 Barriques.
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 Lot 001 7 Barriques from Winery Sommelier Select are 2014, 0, 2011
Informations about the Winery Sommelier Select
The Winery Sommelier Select is one of of the world's greatest estates. It offers 3 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
