Winery Eberbach-SchäferCabernero Trocken
Red wine
This wine is a blend of 4 varietals which are the Cabernet-Cubin, the Cabernet-Dorsa, the Cabernet-Mitos and the Cabernet-Sauvignon.
This wine generally goes well with poultry, beef or lamb.
The Cabernero Trocken of the Winery Eberbach-Schäfer is in the top 80 of wines of Württemberg.
Wine flavors and olphactive analysis
Food and wine pairings with Cabernero Trocken
Pairings that work perfectly with Cabernero Trocken
Original food and wine pairings with Cabernero Trocken
The Cabernero Trocken of Winery Eberbach-Schäfer matches generally quite well with dishes of beef, lamb or spicy food such as recipes of lamb skewers, eggplant, lamb and goat lasagna or tripe in the style of caen.
Details and technical informations about Winery Eberbach-Schäfer's Cabernero Trocken.
Discover the grape variety: Cabernet-Cubin
An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Cabernero Trocken from Winery Eberbach-Schäfer are 2014, 2013, 2015, 2012 and 2016.
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
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.
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The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
