Winery Vinařství ČervinkaTramín Pozdní Sběr Suché
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Tramín Pozdní Sběr Suché
Pairings that work perfectly with Tramín Pozdní Sběr Suché
Original food and wine pairings with Tramín Pozdní Sběr Suché
The Tramín Pozdní Sběr Suché of Winery Vinařství Červinka matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of cannelloni with salmon and spinach, daube niçoise or chantilly cream.
Details and technical informations about Winery Vinařství Červinka's Tramín Pozdní Sběr Suché.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. 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 vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Vinařství Červinka
The Winery Vinařství Červinka is one of of the world's great estates. It offers 23 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
