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cabernet sauvignan

Cabernet Sauvignon 2009

Flavours of spices and blackberry are balanced with typical oak aromas in this brilliant, rich bodied wine. The full mouth, yet soft palate, achieved by barrel ageing is in perfect harmony with the nose.

Food Pairing Tips
Foods with full, big flavours such as lamb, sizzlers, spicy biryanis. Can also be paired with the gooey chocolate desserts to balance out the sweetness.

Best Enjoyed at : 18 - 20 degree celsius.

Ingredients : Grape juice and fining agents.

 

 

 
 
merlot

Merlot 2011

This wine exhibits intense fresh aromas of dark chocolate and cigar mixed with woody hints of vanilla and toast. Barrel ageing has enhanced these flavours to produce a complex and elegant wine. Ripe and full bodied, the supple tannins have a plush texture and upbeat acidity.

Food Pairing Tips
Pair with steaks, hearty red sauce pastas, spicy kebabs and meat curies and mutton briyani.

Best enjoyed at : 18 - 20 degree celsius.

Ingredients : Grape juice and fining agents.

 

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