Winery Dúzsi TamásCabernet Franc Rozé
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Cabernet Franc Rozé of Winery Dúzsi Tamás in the region of Dél-Pannónia often reveals types of flavors of spices, red fruit or black fruit.
Food and wine pairings with Cabernet Franc Rozé
Pairings that work perfectly with Cabernet Franc Rozé
Original food and wine pairings with Cabernet Franc Rozé
The Cabernet Franc Rozé of Winery Dúzsi Tamás matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef with balsamic sauce, new york hot dog or garbure with duck confit.
Details and technical informations about Winery Dúzsi Tamás's Cabernet Franc Rozé.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Cabernet Franc Rozé from Winery Dúzsi Tamás are 2016, 0, 2017
Informations about the Winery Dúzsi Tamás
The Winery Dúzsi Tamás is one of of the world's greatest estates. It offers 43 wines for sale in the of Szekszárd to come and discover on site or to buy online.
The wine region of Szekszárd
Southern Hungarian region, land of velvety, spicy reds. Signature Szekszardi Bikaver (local "Bull's Blood"): a blend of dominant Kekfrankos (Blaufrankisch) and native Kadarka, with signature notes of ripe cherry, plum, paprika, hibiscus, tobacco and sweet spice, velvety tannins and southern roundness — softer and sunnier than Eger's. Also peppery Cabernet Franc and dense Cabernet Sauvignon. Mild Pannonian climate, loess soils over limestone.
The wine region of Dél-Pannónia
Southern Hungary (Pécs, Szekszárd, Villány, Tolna), ~7,800 ha on loess and limestone, continental climate with Mediterranean influences — bastion of great Hungarian reds. Kékfrankos and Kadarka signatures as native red kings: spiced and structured with black cherry, blackberry, plum, paprika, pepper and smoky hint, firm tannins. Ripe Cabernet Franc and Sauvignon in Bordeaux blends at Villány. Specialities Szekszárdi Bikavér and unique Cirfandli white at Pécs (spiced, honeyed).
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
