Winery Wageck-PfaffmannCuvée Cabernet - Merlot Trocken
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Cuvée Cabernet - Merlot Trocken
Pairings that work perfectly with Cuvée Cabernet - Merlot Trocken
Original food and wine pairings with Cuvée Cabernet - Merlot Trocken
The Cuvée Cabernet - Merlot Trocken of Winery Wageck-Pfaffmann matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of scottish haggis, lamb curry with coconut milk or baked leg of daguet or roe deer.
Details and technical informations about Winery Wageck-Pfaffmann's Cuvée Cabernet - Merlot 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 Wageck-Pfaffmann
The Winery Wageck-Pfaffmann is one of of the world's great estates. It offers 94 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
News related to this wine
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
