Château ValticeCabernet Sauvignon Pozdní Sbèr
Sweet wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Sauvignon Pozdní Sbèr
Pairings that work perfectly with Cabernet Sauvignon Pozdní Sbèr
Original food and wine pairings with Cabernet Sauvignon Pozdní Sbèr
The Cabernet Sauvignon Pozdní Sbèr of Château Valtice matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef pot-au-feu, lamb curry or chicken breast with curry and mushrooms.
Details and technical informations about Château Valtice's Cabernet Sauvignon Pozdní Sbèr.
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 Cabernet Sauvignon Pozdní Sbèr from Château Valtice are 2016, 2015, 0, 2017
Informations about the Château Valtice
The Château Valtice is one of of the world's great estates. It offers 80 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: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
