Winery HeuchelbergCuvée Cabernet Trocken
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cuvée Cabernet Trocken
Pairings that work perfectly with Cuvée Cabernet Trocken
Original food and wine pairings with Cuvée Cabernet Trocken
The Cuvée Cabernet Trocken of Winery Heuchelberg matches generally quite well with dishes of beef, lamb or spicy food such as recipes of marinated shrimp skewers with garlic, fillet of lamb in potato dressing or shrimp risotto with curry.
Details and technical informations about Winery Heuchelberg's Cuvée Cabernet 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 Cuvée Cabernet Trocken from Winery Heuchelberg are 0
Informations about the Winery Heuchelberg
The Winery Heuchelberg is one of of the world's great estates. It offers 86 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
