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 roast monkfish with bacon or duck confit parmentier.
Details and technical informations about Winery Vino Budimir's Triada.
Discover the grape variety: Merlot
Merlot 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 to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
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
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
