Winery JuhászGrand Selection Cabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Grand Selection Cabernet Franc of Winery Juhász in the region of Eger often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Grand Selection Cabernet Franc
Pairings that work perfectly with Grand Selection Cabernet Franc
Original food and wine pairings with Grand Selection Cabernet Franc
The Grand Selection Cabernet Franc of Winery Juhász matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef bobotie, croziflette or rabbit leg in foil on the barbecue.
Details and technical informations about Winery Juhász's Grand Selection Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Grand Selection Cabernet Franc from Winery Juhász are 2015, 2011, 0, 2009
Informations about the Winery Juhász
The Winery Juhász is one of of the world's greatest estates. It offers 46 wines for sale in the of Eger to come and discover on site or to buy online.
The wine region of Eger
Emblematic Hungarian region in the north, home of the legendary Egri Bikavér ("Bull's Blood"). A blend of fleshy, spicy reds with signature notes of black cherry, ripe plum, paprika, sweet spices and tobacco, round tannins. Mandatory base of Kékfrankos (Blaufränkisch), blended with fruity Kadarka, peppery Cabernet Franc and supple Merlot. Also Egri Csillag in white ("Star of Eger"), fresh and aromatic.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
