Winery Francuska Vinarija - Estelle et Cyrille BongiraudTajna Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Tajna Rouge of Winery Francuska Vinarija - Estelle et Cyrille Bongiraud in the region of Central Serbia often reveals types of flavors of oak.
Food and wine pairings with Tajna Rouge
Pairings that work perfectly with Tajna Rouge
Original food and wine pairings with Tajna Rouge
The Tajna Rouge of Winery Francuska Vinarija - Estelle et Cyrille Bongiraud matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braciola (southern italy), tajine of mutton or thai basil chicken.
Details and technical informations about Winery Francuska Vinarija - Estelle et Cyrille Bongiraud's Tajna Rouge.
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 Tajna Rouge from Winery Francuska Vinarija - Estelle et Cyrille Bongiraud are 2011, 2010, 2013
Informations about the Winery Francuska Vinarija - Estelle et Cyrille Bongiraud
The Winery Francuska Vinarija - Estelle et Cyrille Bongiraud is one of of the world's greatest estates. It offers 9 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
Wine heart of Serbia, mosaic vineyards between 200-500 m on the Morava valleys. Signature Prokupac, an autochthonous grape documented since the 14th c. : deep ruby reds with signature notes of red fruits (cherry, raspberry), sweet spices, dried herbs and a peppery touch, balanced tannins and a fresh palate — a Serbian identity. Also dense, fleshy Vranac (blackberry, leather), aromatic Tamjanika (local Muscat).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
