Winery LagumPremium Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Premium Cabernet Sauvignon
Pairings that work perfectly with Premium Cabernet Sauvignon
Original food and wine pairings with Premium Cabernet Sauvignon
The Premium Cabernet Sauvignon of Winery Lagum matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick beef bourguignon, traditional lamb couscous (from algeria) or chicken with courgettes and curry.
Details and technical informations about Winery Lagum's Premium Cabernet Sauvignon.
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 Premium Cabernet Sauvignon from Winery Lagum are 0
Informations about the Winery Lagum
The Winery Lagum is one of of the world's greatest estates. It offers 5 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
