Winery BelizzaCabernet Sauvignon - Franc
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Cabernet-Sauvignon.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Cabernet Sauvignon - Franc
Pairings that work perfectly with Cabernet Sauvignon - Franc
Original food and wine pairings with Cabernet Sauvignon - Franc
The Cabernet Sauvignon - Franc of Winery Belizza matches generally quite well with dishes of beef, lamb or pork such as recipes of caramelized beef with onions, lamb epigram in spicy sauce or english breakfast.
Details and technical informations about Winery Belizza's Cabernet Sauvignon - Franc.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Cabernet Sauvignon - Franc from Winery Belizza are 2013, 0
Informations about the Winery Belizza
The Winery Belizza is one of of the world's greatest estates. It offers 4 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
