Chateau Carnobat Cabernet Sauvingnon 2007 |
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Шато Карнобат Каберне совиньон 2007 |
How to drink it
Food: Duck, Hamburger, Lamb (Grilled, Broiled), Pasta with Tomato Sauce, Pates, Steak (Grilled, Broiled), Venison, Ароматни месни продукти, задушени червени меса с подправки и диви гъби, скара, ястия от дивеч с интензивни подправки и зеленчуци, меки и ароматни сирена.
Cheese: Brie, Camember, Danish Blu, Sharp Cheddar
Temperature: 15-17 °C
Bubble and sparkles
From the Reading Room
From the Reading Room
Bubbles in wine were known to vintners long before they could reliably capture and preserve this phenomenon in the bottle. As a natural byproduct of the fermentation process, carbon dioxide is released in the liquid to provide a "sparkle." In the Northern climates, cold weather sometimes arrives ...
31 Oct 2009