Winery StelczykSerra Negra Vinho Tinto
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Serra Negra Vinho Tinto
Pairings that work perfectly with Serra Negra Vinho Tinto
Original food and wine pairings with Serra Negra Vinho Tinto
The Serra Negra Vinho Tinto of Winery Stelczyk matches generally quite well with dishes of beef, lamb or spicy food such as recipes of express veal stew in a pressure cooker, marinated lamb chops (honey, worcestershire sauce, olive oil) or homemade pork curry.
Details and technical informations about Winery Stelczyk's Serra Negra Vinho Tinto.
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 Serra Negra Vinho Tinto from Winery Stelczyk are 2008, 0
Informations about the Winery Stelczyk
The Winery Stelczyk is one of of the world's greatest estates. It offers 1 wines for sale in the of Sao Paulo to come and discover on site or to buy online.
The wine region of Sao Paulo
Brazil is the largest country in South America and the fifth-largest in the world. It has a sizable wine industry, but is probably best known in global markets for spirits, and in particular Cachaça. With roughly 83,000 hectares (205,000 acres) of Vineyard">Vineyard, it ranks just behind its near-neighbors Argentina and Chile in terms of acreage under vine. Only a small proportion (about 10 percent) of these acres are planted with Vitis vinifera vines, however this large acreage does not translate into large volumes of quality wine.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
