Winery PfneiszlCabernet Sauvignon Fehér Áprilisc
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Sauvignon Fehér Áprilisc
Pairings that work perfectly with Cabernet Sauvignon Fehér Áprilisc
Original food and wine pairings with Cabernet Sauvignon Fehér Áprilisc
The Cabernet Sauvignon Fehér Áprilisc of Winery Pfneiszl matches generally quite well with dishes of beef, lamb or spicy food such as recipes of veal shank with mushrooms, fried vegetables with merguez and chipo or moroccan chicken tagine.
Details and technical informations about Winery Pfneiszl's Cabernet Sauvignon Fehér Áprilisc.
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.
Informations about the Winery Pfneiszl
The Winery Pfneiszl is one of of the world's great estates. It offers 27 wines for sale in the of Hungary to come and discover on site or to buy online.
The wine region of Hungary
Hungary, in Central Europe, has gained its reputation in the wine world through just a couple of wine styles, but for centuries it has been a wine-producing nation of considerable diversity. In addition to the Sweet wines of Tokaj and the Deep Bull's Blood of Eger, the Hungarian wine portfolio includes Dry whites from the shores of Lake Balaton, Somló and Neszmély, and finer reds from various regions, notably Villány, Sopron and Szekszard. Hungarian wine culture stretches back to Roman times and has survived numerous political, religious and economic challenges, including Islamic rule during the 16th Century (when Alcohol was prohibited) and the Phylloxera epidemic of the late 1800s. The modern Hungarian wine regions are distributed around the country.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
