Winery Vincon RomaniaEgregio Cabernet Sauvignon Sec
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Egregio Cabernet Sauvignon Sec
Pairings that work perfectly with Egregio Cabernet Sauvignon Sec
Original food and wine pairings with Egregio Cabernet Sauvignon Sec
The Egregio Cabernet Sauvignon Sec of Winery Vincon Romania matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tata simone's dumplings, couscous of meat and fish or monkfish with curry.
Details and technical informations about Winery Vincon Romania's Egregio Cabernet Sauvignon Sec.
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 Egregio Cabernet Sauvignon Sec from Winery Vincon Romania are 0, 2010
Informations about the Winery Vincon Romania
The Winery Vincon Romania is one of of the world's greatest estates. It offers 39 wines for sale in the of Vrancea to come and discover on site or to buy online.
The wine region of Vrancea
The wine region of Vrancea of Romania. Wineries and vineyards like the Domaine Bacanta or the Domaine Sigillum Moldaviae produce mainly wines red, white and pink. The most planted grape varieties in the region of Vrancea are Cabernet-Sauvignon, Feteasca neagra and Merlot, they are then used in wines in blends or as a single variety. On the nose of Vrancea often reveals types of flavors of oaky, smoke or microbio and sometimes also flavors of vegetal, citrus fruit or floral.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
