Winery RutishauserBodensee Cuvée
Red wine
This wine is a blend of 4 varietals which are the Cabernet-Sauvignon, the Pinot noir, the Zweigelt and the Merlot.
This wine generally goes well with blue cheese, pork or poultry.
The Bodensee Cuvée of the Winery Rutishauser is in the top 40 of wines of Thurgau.
Food and wine pairings with Bodensee Cuvée
Pairings that work perfectly with Bodensee Cuvée
Original food and wine pairings with Bodensee Cuvée
The Bodensee Cuvée of Winery Rutishauser matches generally quite well with dishes of beef, lamb or veal such as recipes of bernard's potée, lamb mouse with figs and grapes or roast veal orloff.
Details and technical informations about Winery Rutishauser's Bodensee Cuvée.
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 Bodensee Cuvée from Winery Rutishauser are 2016, 2014, 2015, 0 and 2013.
Informations about the Winery Rutishauser
The Winery Rutishauser is one of of the world's greatest estates. It offers 73 wines for sale in the of Thurgau to come and discover on site or to buy online.
The wine region of Thurgau
The wine region of Thurgau of Switzerland. Wineries and vineyards like the Domaine Weingut Lenz or the Domaine Weingut Lenz produce mainly wines red, white and pink. The most planted grape varieties in the region of Thurgau are Pinot noir, Müller-Thurgau and Cabernet-Jura, they are then used in wines in blends or as a single variety. On the nose of Thurgau often reveals types of flavors of oaky, vanilla or non oak and sometimes also flavors of oak, spices or red fruit.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
