Winery Brogsitter420 Cuvée Vom Cabernet Sauvignon - Merlot Trocken
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with 420 Cuvée Vom Cabernet Sauvignon - Merlot Trocken
Pairings that work perfectly with 420 Cuvée Vom Cabernet Sauvignon - Merlot Trocken
Original food and wine pairings with 420 Cuvée Vom Cabernet Sauvignon - Merlot Trocken
The 420 Cuvée Vom Cabernet Sauvignon - Merlot Trocken of Winery Brogsitter matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef marengo "my mom" style, mathieu's lamb tagine or wild boar, roe deer or doe leg.
Details and technical informations about Winery Brogsitter's 420 Cuvée Vom Cabernet Sauvignon - Merlot Trocken.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Brogsitter
The Winery Brogsitter is one of of the world's great estates. It offers 186 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
