Winery Bojanovský Sklep UherekCuvée Element Ventus Rosé
Pink wine
This wine is a blend of 2 varietals which are the Cabernet-Cortis and the Cabernet-Sauvignon.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cuvée Element Ventus Rosé
Pairings that work perfectly with Cuvée Element Ventus Rosé
Original food and wine pairings with Cuvée Element Ventus Rosé
The Cuvée Element Ventus Rosé of Winery Bojanovský Sklep Uherek matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braciola (southern italy), pastasotto pepper merguez (risotto style pasta) or monkfish with curry.
Details and technical informations about Winery Bojanovský Sklep Uherek's Cuvée Element Ventus Rosé.
Discover the grape variety: Cabernet-Cortis
Interspecific cross between Cabernet Sauvignon and Solaris (Merzling x Geisenheim 6493 (Zarya Severa x Muscat Ottonel)) made in 1982 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in the Netherlands, Denmark, Belgium, Switzerland, etc., but is still little known in France. Note that Cabernet-Carol has the same parents.
Last vintages of this wine
The best vintages of Cuvée Element Ventus Rosé from Winery Bojanovský Sklep Uherek are 0
Informations about the Winery Bojanovský Sklep Uherek
The Winery Bojanovský Sklep Uherek is one of of the world's greatest estates. It offers 15 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
