Winery Vino BudimirTriada
Red wine
This wine generally goes well with beef and game (deer, venison).
The Triada of the Winery Vino Budimir is in the top 90 of wines of Central Serbia.
Wine flavors and olphactive analysis
On the nose the Triada of Winery Vino Budimir in the region of Central Serbia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Triada
Pairings that work perfectly with Triada
Original food and wine pairings with Triada
The Triada of Winery Vino Budimir matches generally quite well with dishes of beef or game (deer, venison) such as recipes of monkfish with vegetable tagliatelle or duck parmentier with ceps.
Details and technical informations about Winery Vino Budimir's Triada.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Triada from Winery Vino Budimir are 2007, 2010, 2008, 2006 and 0.
Informations about the Winery Vino Budimir
The Winery Vino Budimir is one of of the world's greatest estates. It offers 16 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
Wine heart of Serbia, mosaic vineyards between 200-500 m on the Morava valleys. Signature Prokupac, an autochthonous grape documented since the 14th c. : deep ruby reds with signature notes of red fruits (cherry, raspberry), sweet spices, dried herbs and a peppery touch, balanced tannins and a fresh palate — a Serbian identity. Also dense, fleshy Vranac (blackberry, leather), aromatic Tamjanika (local Muscat).
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
