Winery Podrum TošićiPonoc Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
Food and wine pairings with Ponoc Cabernet Sauvignon
Pairings that work perfectly with Ponoc Cabernet Sauvignon
Original food and wine pairings with Ponoc Cabernet Sauvignon
The Ponoc Cabernet Sauvignon of Winery Podrum Tošići matches generally quite well with dishes of beef, lamb or spicy food such as recipes of kafta bil saniyeh (lebanese dish), lamb tagine with prunes or macaroonade from sète.
Details and technical informations about Winery Podrum Tošići's Ponoc 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 Ponoc Cabernet Sauvignon from Winery Podrum Tošići are 2015, 2014, 0
Informations about the Winery Podrum Tošići
The Winery Podrum Tošići 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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
