Winery Winzer SommerachFamiliengewächs Cuvée C.A.B. Trocken
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Familiengewächs Cuvée C.A.B. Trocken
Pairings that work perfectly with Familiengewächs Cuvée C.A.B. Trocken
Original food and wine pairings with Familiengewächs Cuvée C.A.B. Trocken
The Familiengewächs Cuvée C.A.B. Trocken of Winery Winzer Sommerach matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braciola (southern italy), gypsy sauce or monkfish with curry.
Details and technical informations about Winery Winzer Sommerach's Familiengewächs Cuvée C.A.B. 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.
Last vintages of this wine
The best vintages of Familiengewächs Cuvée C.A.B. Trocken from Winery Winzer Sommerach are 2015, 0
Informations about the Winery Winzer Sommerach
The Winery Winzer Sommerach is one of of the world's great estates. It offers 91 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
