Château ValticePremium Collection Cabernet Sauvignon
Red wine
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 beef and spice stuffed peppers, lamb tagine with olives and honey or quick coconut milk chicken.
Details and technical informations about Château Valtice's Premium Collection Cabernet Sauvignon.
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.
Last vintages of this wine
The best vintages of Premium Collection Cabernet Sauvignon from Château Valtice are 2015, 0
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
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Destemming
Action consisting in separating the grapes from the stalk before vinification. The stalk, the woody part of the bunch, may give the wine an unpleasant vegetal character.
