Winery TemplarskeDiamond Collection Cabernet Sauvignon Pozdní Sběr
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Diamond Collection Cabernet Sauvignon Pozdní Sběr
Pairings that work perfectly with Diamond Collection Cabernet Sauvignon Pozdní Sběr
Original food and wine pairings with Diamond Collection Cabernet Sauvignon Pozdní Sběr
The Diamond Collection Cabernet Sauvignon Pozdní Sběr of Winery Templarske matches generally quite well with dishes of beef, lamb or spicy food such as recipes of korean bibimbap, chaouia lamb or dal lentils with coconut milk.
Details and technical informations about Winery Templarske's Diamond Collection 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 Diamond Collection Cabernet Sauvignon Pozdní Sběr from Winery Templarske are 0
Informations about the Winery Templarske
The Winery Templarske is one of of the world's great estates. It offers 63 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
