Winery RubinTerra Lazarica Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
Food and wine pairings with Terra Lazarica Cabernet Sauvignon
Pairings that work perfectly with Terra Lazarica Cabernet Sauvignon
Original food and wine pairings with Terra Lazarica Cabernet Sauvignon
The Terra Lazarica Cabernet Sauvignon of Winery Rubin matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue in hot sauce, leg of lamb in butterfly (barbecue) or pork colombo.
Details and technical informations about Winery Rubin's Terra Lazarica 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 Terra Lazarica Cabernet Sauvignon from Winery Rubin are 2009, 0, 2007
Informations about the Winery Rubin
The Winery Rubin is one of of the world's greatest estates. It offers 42 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
