
Winery Pfaffenweiler WeinhausSancta Clara Cabernet Sauvignon Trocken
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Sancta Clara Cabernet Sauvignon Trocken
Pairings that work perfectly with Sancta Clara Cabernet Sauvignon Trocken
Original food and wine pairings with Sancta Clara Cabernet Sauvignon Trocken
The Sancta Clara Cabernet Sauvignon Trocken of Winery Pfaffenweiler Weinhaus matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef with caramelized onion, moroccan tagine with lamb and cardoons or chicken colombo (west indies).
Details and technical informations about Winery Pfaffenweiler Weinhaus's Sancta Clara Cabernet Sauvignon Trocken.
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 Sancta Clara Cabernet Sauvignon Trocken from Winery Pfaffenweiler Weinhaus are 2015, 0, 2012
Informations about the Winery Pfaffenweiler Weinhaus
The Winery Pfaffenweiler Weinhaus is one of of the world's greatest estates. It offers 67 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Sulphites
Chemical compounds derived from sulphur (better known in the wine world as SO2) and used by winemakers for their antiseptic, antioxidant and antioxidant properties.














