Winery Babicek VacenovskyFrankovka Klaret Pozdní Sběr
Pink wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Frankovka Klaret Pozdní Sběr
Pairings that work perfectly with Frankovka Klaret Pozdní Sběr
Original food and wine pairings with Frankovka Klaret Pozdní Sběr
The Frankovka Klaret Pozdní Sběr of Winery Babicek Vacenovsky matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of sauté of veal with olives (corsica), fresh salmon risotto or savoyard fondue.
Details and technical informations about Winery Babicek Vacenovsky's Frankovka Klaret Pozdní Sběr.
Discover the grape variety: Fer-servadou
Fer-servadou noir is a grape variety that originated in France (Gironde). 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 large bunches, and grapes of small to medium size. Fer-servadou noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Frankovka Klaret Pozdní Sběr from Winery Babicek Vacenovsky are 0
Informations about the Winery Babicek Vacenovsky
The Winery Babicek Vacenovsky is one of of the world's great estates. It offers 21 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
