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 cornish pasties, leg of lamb bravado in the oven or pasta shells.
Details and technical informations about Winery Rubin's Terra Lazarica Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
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
Wine heart of Serbia, mosaic vineyards between 200-500 m on the Morava valleys. Signature Prokupac, an autochthonous grape documented since the 14th c. : deep ruby reds with signature notes of red fruits (cherry, raspberry), sweet spices, dried herbs and a peppery touch, balanced tannins and a fresh palate — a Serbian identity. Also dense, fleshy Vranac (blackberry, leather), aromatic Tamjanika (local Muscat).
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
