Winery Vinarija CokaŽdrepčeva Krv Rotwein Lieblich
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Ždrepčeva Krv Rotwein Lieblich
Pairings that work perfectly with Ždrepčeva Krv Rotwein Lieblich
Original food and wine pairings with Ždrepčeva Krv Rotwein Lieblich
The Ždrepčeva Krv Rotwein Lieblich of Winery Vinarija Coka matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of quick and easy monkfish tail, lamb colombo or garbure landaise.
Details and technical informations about Winery Vinarija Coka's Ždrepčeva Krv Rotwein Lieblich.
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 Ždrepčeva Krv Rotwein Lieblich from Winery Vinarija Coka are 2017, 0, 2008
Informations about the Winery Vinarija Coka
The Winery Vinarija Coka is one of of the world's greatest estates. It offers 30 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
Wine heart of Serbia, mosaic vineyards between 200-500 m on the Morava valleys. Signature Prokupac, an autochthonous grape documented since the 14th c. : deep ruby reds with signature notes of red fruits (cherry, raspberry), sweet spices, dried herbs and a peppery touch, balanced tannins and a fresh palate — a Serbian identity. Also dense, fleshy Vranac (blackberry, leather), aromatic Tamjanika (local Muscat).
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
