Winery Bíza Vinařství ČejkoviceGrand Cuvée Caberner
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Grand Cuvée Caberner
Pairings that work perfectly with Grand Cuvée Caberner
Original food and wine pairings with Grand Cuvée Caberner
The Grand Cuvée Caberner of Winery Bíza Vinařství Čejkovice matches generally quite well with dishes of beef, lamb or spicy food such as recipes of grandma melanie's cassoulet, tajine of mutton or delicious thai chicken.
Details and technical informations about Winery Bíza Vinařství Čejkovice's Grand Cuvée Caberner.
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 Grand Cuvée Caberner from Winery Bíza Vinařství Čejkovice are 2013, 2015, 2011, 0 and 2007.
Informations about the Winery Bíza Vinařství Čejkovice
The Winery Bíza Vinařství Čejkovice is one of of the world's greatest estates. It offers 20 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
