Winery Achaia ClaussGustav Clauss
Red wine
This wine is composed of 100% of the grape variety Cabernet Sauvignon.
This wine generally goes well with poultry, beef or lamb.
The Gustav Clauss of the Winery Achaia Clauss is in the top 10 of wines of Peloponnesos.
Wine flavors and olphactive analysis
On the nose the Gustav Clauss of Winery Achaia Clauss in the region of Peloponnesos often reveals types of flavors of earth, oak or spices and sometimes also flavors of black fruit.
Food and wine pairings with Gustav Clauss
Pairings that work perfectly with Gustav Clauss
Original food and wine pairings with Gustav Clauss
The Gustav Clauss of Winery Achaia Clauss matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef in a foie gras and chanterelle crust, tomatoes, zucchini, potatoes stuffed moroccan style with... or lamb kebab.
Details and technical informations about Winery Achaia Clauss's Gustav Clauss.
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.
Last vintages of this wine
The best vintages of Gustav Clauss from Winery Achaia Clauss are 2013, 0
Informations about the Winery Achaia Clauss
The Winery Achaia Clauss is one of of the world's greatest estates. It offers 39 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
