Winery Zar SimeonReserva
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).
Wine flavors and olphactive analysis
On the nose the Reserva of Winery Zar Simeon in the region of Thracian Valley often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Zar Simeon matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of meat and goat pie, mouse of lamb with thyme or rabbit sautéed hunter.
Details and technical informations about Winery Zar Simeon's Reserva.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Reserva from Winery Zar Simeon are 2009, 2008, 0, 2007 and 2006.
Informations about the Winery Zar Simeon
The Winery Zar Simeon is one of of the world's greatest estates. It offers 4 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
