Winery Puklavec Family WinesInstinct Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Instinct Cabernet Sauvignon
Pairings that work perfectly with Instinct Cabernet Sauvignon
Original food and wine pairings with Instinct Cabernet Sauvignon
The Instinct Cabernet Sauvignon of Winery Puklavec Family Wines matches generally quite well with dishes of beef, lamb or spicy food such as recipes of cataplana with seafood, tajine of beef balls and merguez or kimo (malagasy dish with beef).
Details and technical informations about Winery Puklavec Family Wines's Instinct 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 Instinct Cabernet Sauvignon from Winery Puklavec Family Wines are 0, 2017
Informations about the Winery Puklavec Family Wines
The Winery Puklavec Family Wines is one of of the world's great estates. It offers 44 wines for sale in the of Podravje to come and discover on site or to buy online.
The wine region of Podravje
Podravje is Slovenia's largest and most productive wine region. It is located towards the eastern half of the country, and Centers around the key towns of Maribor and Ormoz. With roughly 11,000 hectares (30,000 acres) of Vineyard">Vineyard, Podravje has twice as much land under vine as its western neighbor, Posavje. More than just a local center of activity, Maribor has Long been a wine center for this region of Europe as a whole.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
