Winery Cleebronn & GüglingenEmotion Cabernet Sauvignon Trocken
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Emotion Cabernet Sauvignon Trocken
Pairings that work perfectly with Emotion Cabernet Sauvignon Trocken
Original food and wine pairings with Emotion Cabernet Sauvignon Trocken
The Emotion Cabernet Sauvignon Trocken of Winery Cleebronn & Güglingen matches generally quite well with dishes of beef, lamb or spicy food such as recipes of picadillo, lamb with vermicelli or californian sushi (reverse maki).
Details and technical informations about Winery Cleebronn & Güglingen's Emotion Cabernet Sauvignon Trocken.
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 Cleebronn & Güglingen
The Winery Cleebronn & Güglingen is one of of the world's great estates. It offers 96 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
