Winery Schloss JansonCabernet Sauvignon Blanc de Noir Trocken
White wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Sauvignon Blanc de Noir Trocken
Pairings that work perfectly with Cabernet Sauvignon Blanc de Noir Trocken
Original food and wine pairings with Cabernet Sauvignon Blanc de Noir Trocken
The Cabernet Sauvignon Blanc de Noir Trocken of Winery Schloss Janson matches generally quite well with dishes of beef, lamb or spicy food such as recipes of family potluck, lamb mice confit in port wine or beef fajitas.
Details and technical informations about Winery Schloss Janson's Cabernet Sauvignon Blanc de Noir Trocken.
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.
Informations about the Winery Schloss Janson
The Winery Schloss Janson is one of of the world's greatest estates. It offers 28 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
