Winery Vinarija ĐurđićCabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
The Cabernet Franc of the Winery Vinarija Đurđić is in the top 90 of wines of Srem.
Wine flavors and olphactive analysis
On the nose the Cabernet Franc of Winery Vinarija Đurđić in the region of Srem often reveals types of flavors of red fruit.
Food and wine pairings with Cabernet Franc
Pairings that work perfectly with Cabernet Franc
Original food and wine pairings with Cabernet Franc
The Cabernet Franc of Winery Vinarija Đurđić matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of fondue bourguignonne and accompanying sauces, mushroom, bacon and gruyere quiche or magret stuffed with foie gras.
Details and technical informations about Winery Vinarija Đurđić's Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Cabernet Franc from Winery Vinarija Đurđić are 0
Informations about the Winery Vinarija Đurđić
The Winery Vinarija Đurđić is one of of the world's greatest estates. It offers 4 wines for sale in the of Srem to come and discover on site or to buy online.
The wine region of Srem
Region of northern Serbia (Vojvodina) dominated by Fruška Gora, an island-mountain above the Danube, fertile loess soils. Capital Sremski Karlovci, historic birthplace of Serbian wine. Italian Riesling (Graševina) the white signature: green apple, citrus, white flowers and a honeyed touch, dry and thirst-quenching. Aromatic Traminac, lively Sauvignon, sweet Neoplanta.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
