Winery Štěpán MaňákBarrique Cabernet Sauvignon Pozdní Sběr
Sweet wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Barrique Cabernet Sauvignon Pozdní Sběr
Pairings that work perfectly with Barrique Cabernet Sauvignon Pozdní Sběr
Original food and wine pairings with Barrique Cabernet Sauvignon Pozdní Sběr
The Barrique Cabernet Sauvignon Pozdní Sběr of Winery Štěpán Maňák matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fast and, grilled lamb shoulder with spices and honey or genuine chicken tagine olive and lemon confit tagine with argan oil.
Details and technical informations about Winery Štěpán Maňák's Barrique Cabernet Sauvignon Pozdní Sběr.
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 Barrique Cabernet Sauvignon Pozdní Sběr from Winery Štěpán Maňák are 2013, 2015, 0
Informations about the Winery Štěpán Maňák
The Winery Štěpán Maňák is one of of the world's greatest estates. It offers 67 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
