Winery Abbaye de VetrozRéserve de L'Abbaye Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Réserve de L'Abbaye Cabernet Sauvignon
Pairings that work perfectly with Réserve de L'Abbaye Cabernet Sauvignon
Original food and wine pairings with Réserve de L'Abbaye Cabernet Sauvignon
The Réserve de L'Abbaye Cabernet Sauvignon of Winery Abbaye de Vetroz matches generally quite well with dishes of beef, lamb or spicy food such as recipes of melt-in-the-mouth pork tenderloin casserole, grandma melanie's cassoulet or carrot soup with curry and coconut milk.
Details and technical informations about Winery Abbaye de Vetroz's Réserve de L'Abbaye Cabernet Sauvignon.
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.
Informations about the Winery Abbaye de Vetroz
The Winery Abbaye de Vetroz is one of of the world's greatest estates. It offers 24 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.
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The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
