Winery Kecze-Hady KézművesZsom Bor
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.
Wine flavors and olphactive analysis
On the nose the Zsom Bor of Winery Kecze-Hady Kézműves in the region of Balaton often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Zsom Bor
Pairings that work perfectly with Zsom Bor
Original food and wine pairings with Zsom Bor
The Zsom Bor of Winery Kecze-Hady Kézműves matches generally quite well with dishes of beef, lamb or pork such as recipes of fleischnacka leaf, navarin of lamb or basque chicken with chorizo.
Details and technical informations about Winery Kecze-Hady Kézműves's Zsom Bor.
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 Zsom Bor from Winery Kecze-Hady Kézműves are 0, 2015
Informations about the Winery Kecze-Hady Kézműves
The Winery Kecze-Hady Kézműves is one of of the world's greatest estates. It offers 7 wines for sale in the of Balaton to come and discover on site or to buy online.
The wine region of Balaton
Hungarian region around the largest lake in Central Europe, 6 zones including volcanic Badacsony. Signature Olaszrizling (Welschriesling), Hungary's most planted grape: lively, mineral whites with signature notes of almond, citrus, green apple, white flowers and a herbaceous touch, a crisp finish - a typical thirst-quenching wine. Also round Szürkebarát (Pinot Gris), ample Chardonnay, rare native Kéknyelű. Basalt in the north, lakeside climate.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
