Winery Christian HeußlerRhodter Schlossberg Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Rhodter Schlossberg Cabernet Sauvignon
Pairings that work perfectly with Rhodter Schlossberg Cabernet Sauvignon
Original food and wine pairings with Rhodter Schlossberg Cabernet Sauvignon
The Rhodter Schlossberg Cabernet Sauvignon of Winery Christian Heußler matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef mironton, lamb biryani or pasta with broccoli.
Details and technical informations about Winery Christian Heußler's Rhodter Schlossberg 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.
Informations about the Winery Christian Heußler
The Winery Christian Heußler is one of of the world's greatest estates. It offers 37 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
