Winery Mikrosvín MikulovTraditional Goldhamer Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Traditional Goldhamer Cabernet Sauvignon
Pairings that work perfectly with Traditional Goldhamer Cabernet Sauvignon
Original food and wine pairings with Traditional Goldhamer Cabernet Sauvignon
The Traditional Goldhamer Cabernet Sauvignon of Winery Mikrosvín Mikulov matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with guinness, lamb chops with tarragon cream or steak tartare.
Details and technical informations about Winery Mikrosvín Mikulov's Traditional Goldhamer 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 Traditional Goldhamer Cabernet Sauvignon from Winery Mikrosvín Mikulov are 0
Informations about the Winery Mikrosvín Mikulov
The Winery Mikrosvín Mikulov is one of of the world's great estates. It offers 64 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
