Winery ŽarošiceCabernet Sauvignon Pozdní Sběr
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Cabernet Sauvignon Pozdní Sběr
Pairings that work perfectly with Cabernet Sauvignon Pozdní Sběr
Original food and wine pairings with Cabernet Sauvignon Pozdní Sběr
The Cabernet Sauvignon Pozdní Sběr of Winery Žarošice matches generally quite well with dishes of beef, lamb or spicy food such as recipes of caramelized beef with onions, harira algerian soup or mullet with onions and white wine.
Details and technical informations about Winery Žarošice's Cabernet Sauvignon Pozdní Sběr.
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 Cabernet Sauvignon Pozdní Sběr from Winery Žarošice are 0
Informations about the Winery Žarošice
The Winery Žarošice is one of of the world's great estates. It offers 14 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
