Winery Klein RijselhoekRegent Cabernet
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Regent.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Regent Cabernet
Pairings that work perfectly with Regent Cabernet
Original food and wine pairings with Regent Cabernet
The Regent Cabernet of Winery Klein Rijselhoek matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tanjia, leg of lamb bravado in the oven or chicken curry (like in reunion island).
Details and technical informations about Winery Klein Rijselhoek's Regent Cabernet.
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 Regent Cabernet from Winery Klein Rijselhoek are 2017, 0
Informations about the Winery Klein Rijselhoek
The Winery Klein Rijselhoek is one of of the world's greatest estates. It offers 2 wines for sale in the of Flandre to come and discover on site or to buy online.
The wine region of Flandre
The wine region of Flandre of Belgium. Wineries and vineyards like the Domaine Meerdael or the Domaine Clos d'Opleeuw produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Flandre are Chardonnay, Pinot noir and Johanniter, they are then used in wines in blends or as a single variety. On the nose of Flandre often reveals types of flavors of cream, non oak or red fruit and sometimes also flavors of floral, tropical fruit or citrus fruit.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
