Winery Weingut FiblHolzfass Les Cabernets
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Cortis, the Cabernet-Sauvignon and the Chambourcin.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Holzfass Les Cabernets
Pairings that work perfectly with Holzfass Les Cabernets
Original food and wine pairings with Holzfass Les Cabernets
The Holzfass Les Cabernets of Winery Weingut Fibl matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of scottish haggis, leg of lamb bravado in the oven or rabbit legs with mushrooms.
Details and technical informations about Winery Weingut Fibl's Holzfass Les Cabernets.
Discover the grape variety: Cabernet-Cortis
Interspecific cross between Cabernet Sauvignon and Solaris (Merzling x Geisenheim 6493 (Zarya Severa x Muscat Ottonel)) made in 1982 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in the Netherlands, Denmark, Belgium, Switzerland, etc., but is still little known in France. Note that Cabernet-Carol has the same parents.
Informations about the Winery Weingut Fibl
The Winery Weingut Fibl is one of of the world's greatest estates. It offers 19 wines for sale in the of Aargau to come and discover on site or to buy online.
The wine region of Aargau
Aargau is a canton and wine appellation in the Center of Northern Switzerland, located immediately west of Zurich and Southeast of Basel. Its northern border traces the Rhine river, which separates it from the southern German region of Baden; this close connection is evident in the Germanic style of many Aargau wines. To confuse matters slightly, the canton's main concentration of Vineyards centers around a town named Baden at its eastern edge. Aargau produces mostly red wines, in keeping with the trends of other cantons in the German-speaking north of Switzerland.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
