Winery NichtaCircum Cabernet Sauvignon Rosé
Pink wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Circum Cabernet Sauvignon Rosé
Pairings that work perfectly with Circum Cabernet Sauvignon Rosé
Original food and wine pairings with Circum Cabernet Sauvignon Rosé
The Circum Cabernet Sauvignon Rosé of Winery Nichta matches generally quite well with dishes of beef, lamb or spicy food such as recipes of stewed beef heart, marinated lamb chops (honey, worcestershire sauce, olive oil) or lamb kebab.
Details and technical informations about Winery Nichta's Circum Cabernet Sauvignon Rosé.
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 Circum Cabernet Sauvignon Rosé from Winery Nichta are 2013, 0
Informations about the Winery Nichta
The Winery Nichta is one of of the world's greatest estates. It offers 45 wines for sale in the of Nitrianska to come and discover on site or to buy online.
The wine region of Nitrianska
The wine region of Nitrianska of Slovak Republic. Wineries and vineyards like the Domaine Tajna or the Domaine Vins produce mainly wines white, red and pink. The most planted grape varieties in the region of Nitrianska are Cabernet-Sauvignon, Riesling and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Nitrianska often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, citrus fruit or red fruit.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
