Winery VinkovaCabernet Sauvignon Bobulový Výber
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Sauvignon Bobulový Výber
Pairings that work perfectly with Cabernet Sauvignon Bobulový Výber
Original food and wine pairings with Cabernet Sauvignon Bobulový Výber
The Cabernet Sauvignon Bobulový Výber of Winery Vinkova matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fleischnacka leaf, lamb tagine with figs or kefta.
Details and technical informations about Winery Vinkova's Cabernet Sauvignon Bobulový Výber.
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 Cabernet Sauvignon Bobulový Výber from Winery Vinkova are 0
Informations about the Winery Vinkova
The Winery Vinkova is one of of the world's greatest estates. It offers 15 wines for sale in the of Stredoslovenská to come and discover on site or to buy online.
The wine region of Stredoslovenská
The wine region of Stredoslovenská of Slovak Republic. Wineries and vineyards like the Domaine Kasnyik Rodinné Vinárstvo or the Domaine Vinárstvo Miro Fondrk produce mainly wines red and white. The most planted grape varieties in the region of Stredoslovenská are Cabernet-Sauvignon, Pinot noir and Merlot, they are then used in wines in blends or as a single variety. We currently count 8 estates and châteaux in the of Stredoslovenská, producing 10 different wines in conventional, organic and biodynamic agriculture.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
