Château ValticePremium Collection Cabernet Sauvignon
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Premium Collection Cabernet Sauvignon
Pairings that work perfectly with Premium Collection Cabernet Sauvignon
Original food and wine pairings with Premium Collection Cabernet Sauvignon
The Premium Collection Cabernet Sauvignon of Château Valtice matches generally quite well with dishes of beef, lamb or spicy food such as recipes of chinese fondue, lamb tagine with honey and onions or pork chops with curry and honey.
Details and technical informations about Château Valtice's Premium Collection 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 Premium Collection Cabernet Sauvignon from Château Valtice are 2015
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.
News related to this wine
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.