Winery Eberbach-SchäferCabernero Im Barrique Gereift Trocken
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernero Im Barrique Gereift Trocken
Pairings that work perfectly with Cabernero Im Barrique Gereift Trocken
Original food and wine pairings with Cabernero Im Barrique Gereift Trocken
The Cabernero Im Barrique Gereift Trocken of Winery Eberbach-Schäfer matches generally quite well with dishes of beef, lamb or spicy food such as recipes of korean bibimbap, lamb mice confit and melting carrots or chicken tagine with lemon confit (marrakech style).
Details and technical informations about Winery Eberbach-Schäfer's Cabernero Im Barrique Gereift Trocken.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cabernero Im Barrique Gereift Trocken from Winery Eberbach-Schäfer are 0
Informations about the Winery Eberbach-Schäfer
The Winery Eberbach-Schäfer is one of of the world's greatest estates. It offers 64 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
