Winery Fritz WaßmerSchlossberg Staufen Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
Food and wine pairings with Schlossberg Staufen Cabernet Sauvignon
Pairings that work perfectly with Schlossberg Staufen Cabernet Sauvignon
Original food and wine pairings with Schlossberg Staufen Cabernet Sauvignon
The Schlossberg Staufen Cabernet Sauvignon of Winery Fritz Waßmer matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish (anglerfish) à la sétoise, sri lankan lamb rolls (mutton rolls) or chicken fajitas.
Details and technical informations about Winery Fritz Waßmer's Schlossberg Staufen 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 Fritz Waßmer
The Winery Fritz Waßmer is one of of the world's great estates. It offers 68 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
