Winery GlushnikCuvée Cabernet Franc - Cabernet Sauvignon
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Cabernet-Sauvignon.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Cuvée Cabernet Franc - Cabernet Sauvignon
Pairings that work perfectly with Cuvée Cabernet Franc - Cabernet Sauvignon
Original food and wine pairings with Cuvée Cabernet Franc - Cabernet Sauvignon
The Cuvée Cabernet Franc - Cabernet Sauvignon of Winery Glushnik matches generally quite well with dishes of beef, lamb or pork such as recipes of baeckeoffe, grilled lamb shoulder with spices and honey or beef stew.
Details and technical informations about Winery Glushnik's Cuvée Cabernet Franc - Cabernet Sauvignon.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Informations about the Winery Glushnik
The Winery Glushnik is one of of the world's greatest estates. It offers 3 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
