Winery Weingärtner Stromberg ZabergäuCuvée Cabernet Trocken
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cuvée Cabernet Trocken
Pairings that work perfectly with Cuvée Cabernet Trocken
Original food and wine pairings with Cuvée Cabernet Trocken
The Cuvée Cabernet Trocken of Winery Weingärtner Stromberg Zabergäu matches generally quite well with dishes of beef, lamb or spicy food such as recipes of wild boar with honey, merguez - courgettes gratin (leftover barbecue) or turkey paupiettes in poultry sauce.
Details and technical informations about Winery Weingärtner Stromberg Zabergäu's Cuvée Cabernet Trocken.
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 Weingärtner Stromberg Zabergäu
The Winery Weingärtner Stromberg Zabergäu is one of of the world's great estates. It offers 92 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
