Winery AnselmannCabernet Sauvignon Beerenauslese
Sweet wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Sauvignon Beerenauslese
Pairings that work perfectly with Cabernet Sauvignon Beerenauslese
Original food and wine pairings with Cabernet Sauvignon Beerenauslese
The Cabernet Sauvignon Beerenauslese of Winery Anselmann matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick beef bourguignon, lamb shoulder confit with harissa or papillotes of swordfish with curry.
Details and technical informations about Winery Anselmann's Cabernet Sauvignon Beerenauslese.
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 Sauvignon Beerenauslese from Winery Anselmann are 0
Informations about the Winery Anselmann
The Winery Anselmann is one of of the world's great estates. It offers 101 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
