Winery Čapka VinařstvíPremium Limited Edition Riserva Zweigeltrebe
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Premium Limited Edition Riserva Zweigeltrebe
Pairings that work perfectly with Premium Limited Edition Riserva Zweigeltrebe
Original food and wine pairings with Premium Limited Edition Riserva Zweigeltrebe
The Premium Limited Edition Riserva Zweigeltrebe of Winery Čapka Vinařství matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of saddle of lamb with herbs, macaroonade from sète or pizza mascarpone tomato ham comté.
Details and technical informations about Winery Čapka Vinařství's Premium Limited Edition Riserva Zweigeltrebe.
Discover the grape variety: Zweigelt
Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.
Last vintages of this wine
The best vintages of Premium Limited Edition Riserva Zweigeltrebe from Winery Čapka Vinařství are 0
Informations about the Winery Čapka Vinařství
The Winery Čapka Vinařství is one of of the world's great estates. It offers 15 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
