Winery JuhászGrand Selection Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Grand Selection Cabernet Sauvignon
Pairings that work perfectly with Grand Selection Cabernet Sauvignon
Original food and wine pairings with Grand Selection Cabernet Sauvignon
The Grand Selection Cabernet Sauvignon of Winery Juhász matches generally quite well with dishes of beef, lamb or spicy food such as recipes of enchiladas franchouillards, caramelized lamb mice or fish and shrimp curry.
Details and technical informations about Winery Juhász's Grand Selection Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Grand Selection Cabernet Sauvignon from Winery Juhász are 2015, 2012, 2009, 0
Informations about the Winery Juhász
The Winery Juhász is one of of the world's great 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
