Winery FünfschillingCabernet Cuvée Kabinett Trocken
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Cuvée Kabinett Trocken
Pairings that work perfectly with Cabernet Cuvée Kabinett Trocken
Original food and wine pairings with Cabernet Cuvée Kabinett Trocken
The Cabernet Cuvée Kabinett Trocken of Winery Fünfschilling matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braciola (southern italy), tajine of merguez and potatoes or chicken legs and changing.
Details and technical informations about Winery Fünfschilling's Cabernet Cuvée Kabinett Trocken.
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 Cabernet Cuvée Kabinett Trocken from Winery Fünfschilling are 0
Informations about the Winery Fünfschilling
The Winery Fünfschilling is one of of the world's great estates. It offers 35 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
