Winery Velis VineyardsHeaven's Door Syrah - Cabernet Sauvignon
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Syrah.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Heaven's Door Syrah - Cabernet Sauvignon
Pairings that work perfectly with Heaven's Door Syrah - Cabernet Sauvignon
Original food and wine pairings with Heaven's Door Syrah - Cabernet Sauvignon
The Heaven's Door Syrah - Cabernet Sauvignon of Winery Velis Vineyards matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef in a foie gras and chanterelle crust, sauté of lamb with curry or scallops with cream.
Details and technical informations about Winery Velis Vineyards's Heaven's Door Syrah - 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 Heaven's Door Syrah - Cabernet Sauvignon from Winery Velis Vineyards are 0
Informations about the Winery Velis Vineyards
The Winery Velis Vineyards is one of of the world's greatest estates. It offers 5 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
