Winery CechAdélka Rosé Cabernet Sauvignon
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Adélka Rosé Cabernet Sauvignon
Pairings that work perfectly with Adélka Rosé Cabernet Sauvignon
Original food and wine pairings with Adélka Rosé Cabernet Sauvignon
The Adélka Rosé Cabernet Sauvignon of Winery Cech matches generally quite well with dishes of beef, lamb or spicy food such as recipes of marinated shrimp skewers with garlic, languedoc-roussillon lamb en papillote and its tajine with... or couscous.
Details and technical informations about Winery Cech's Adélka Rosé Cabernet Sauvignon.
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 Adélka Rosé Cabernet Sauvignon from Winery Cech are 0
Informations about the Winery Cech
The Winery Cech is one of of the world's great estates. It offers 29 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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
