Winery Herrengut St. MartinTerroirwein Cabernet Sauvignon Im Linsenfeld
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Terroirwein Cabernet Sauvignon Im Linsenfeld
Pairings that work perfectly with Terroirwein Cabernet Sauvignon Im Linsenfeld
Original food and wine pairings with Terroirwein Cabernet Sauvignon Im Linsenfeld
The Terroirwein Cabernet Sauvignon Im Linsenfeld of Winery Herrengut St. Martin matches generally quite well with dishes of beef, lamb or spicy food such as recipes of spanish stew (cocido), couscous without couscous maker or thai basil chicken.
Details and technical informations about Winery Herrengut St. Martin's Terroirwein Cabernet Sauvignon Im Linsenfeld.
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.
Informations about the Winery Herrengut St. Martin
The Winery Herrengut St. Martin is one of of the world's great estates. It offers 71 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: 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.
