Winery SevilenCentum Cabernet Franc
Red wine
This wine generally goes well with poultry, beef or lamb.
The Centum Cabernet Franc of the Winery Sevilen is in the top 10 of wines of Denizli.
Wine flavors and olphactive analysis
On the nose the Centum Cabernet Franc of Winery Sevilen in the region of Ege Bolgesi often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Centum Cabernet Franc
Pairings that work perfectly with Centum Cabernet Franc
Original food and wine pairings with Centum Cabernet Franc
The Centum Cabernet Franc of Winery Sevilen matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with guinness, lamb tagine with prunes and dried fruits or real paella recipe from valencia.
Details and technical informations about Winery Sevilen's Centum Cabernet Franc.
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 Centum Cabernet Franc from Winery Sevilen are 2014, 2011, 0, 2013 and 2012.
Informations about the Winery Sevilen
The Winery Sevilen is one of of the world's greatest estates. It offers 90 wines for sale in the of Denizli to come and discover on site or to buy online.
The wine region of Denizli
Wine region of western Turkey (inland Aegean), Çal high plateau (700-1,200 m) supplying one fifth of national wine grapes. Volcanic soils and red mineral earths. Signature Çalkarası native variety: lively rosés and light reds with notes of strawberry, cherry, raspberry, pomegranate, citrus and mineral touch, taut acidity and fresh palate — the regional specialty. Also white Sultaniye, firm Cabernet Sauvignon, peppery Syrah, full Chardonnay, lively Sauvignon.
The wine region of Ege Bolgesi
Turkey's largest wine region (Aegean Sea, ~52% of production), ancient cradle of Smyrna and Ephesus, hot Mediterranean climate on clay-limestone and schist soils. Sultaniye is the signature white king (seedless grape, ~95% of vines at Manisa): lively and light with citrus, green apple, white flowers and honey touch, from dry to semi-sweet. Bornova Misketi (Muscat) floral and aromatic, Çalkarası as spiced rosé. International Cabernet and Syrah.
The word of the wine: pH
Short for "hydrogen potential", the pH is a parameter that defines whether a medium is acidic or basic. A high pH gives a soft wine, a very low pH translates into a wine that is too acidic.
