Cabernet Sauvignon is the classic red grape variety of Bordeaux, but it is equally well-suited to Macedonia's climate and soils. This is a late-ripening vine that is considered by some Macedonian winemakers as difficult to grow but always worth the effort.
Macedonian Cabernet is sometimes blended with Merlot or Vranec to make more complex wines, but even on its own it's a savoury and juicy red wine, with chewy tannins and a pronounced blackcurrant flavour. The depth of colour and flavour is always noticeable. Cabernet is best served at a temperature of 18°C and always drinks well with strongly flavoured food, such as grilled red meat and game.
The best examples of Macedonian Cabernet can be aged for up to five years. Cabernet is also used in Macedonia to produce light and charming rosé wines from a gentle pressing of the grapes. These wines often taste of soft red fruits.
No comments:
Post a Comment