Winery Víno ZborovskýPozdni Sbèr-Suchè Cabernet Moravia
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Pozdni Sbèr-Suchè Cabernet Moravia
Pairings that work perfectly with Pozdni Sbèr-Suchè Cabernet Moravia
Original food and wine pairings with Pozdni Sbèr-Suchè Cabernet Moravia
The Pozdni Sbèr-Suchè Cabernet Moravia of Winery Víno Zborovský matches generally quite well with dishes of beef, lamb or spicy food such as recipes of spaghetti squash bolognese style, tunisian haja or tripe in the style of caen.
Details and technical informations about Winery Víno Zborovský's Pozdni Sbèr-Suchè Cabernet Moravia.
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.
Informations about the Winery Víno Zborovský
The Winery Víno Zborovský is one of of the world's greatest estates. It offers 2 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
