Winery Hammel & CieJohann David Cuvée Grosses Holz
Red wine
This wine generally goes well with vegetarian, poultry or beef.
Food and wine pairings with Johann David Cuvée Grosses Holz
Pairings that work perfectly with Johann David Cuvée Grosses Holz
Original food and wine pairings with Johann David Cuvée Grosses Holz
The Johann David Cuvée Grosses Holz of Winery Hammel & Cie matches generally quite well with dishes of beef, lamb or spicy food such as recipes of slow-cooked fillet of beef, navarin of lamb or fideuà (spain).
Details and technical informations about Winery Hammel & Cie's Johann David Cuvée Grosses Holz.
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 Johann David Cuvée Grosses Holz from Winery Hammel & Cie are 2013, 0
Informations about the Winery Hammel & Cie
The Winery Hammel & Cie is one of of the world's great estates. It offers 99 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: Gout (wine of)
In red wine making, the wine comes directly from the vat after devatting (see press).
