Winery CmrecnjakPinot Crni
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Crni
Pairings that work perfectly with Pinot Crni
Original food and wine pairings with Pinot Crni
The Pinot Crni of Winery Cmrecnjak matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of lisbon veal sauté, ollada (catalonia) or garbure landaise.
Details and technical informations about Winery Cmrecnjak's Pinot Crni.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Pinot Crni from Winery Cmrecnjak are 0
Informations about the Winery Cmrecnjak
The Winery Cmrecnjak is one of of the world's greatest estates. It offers 9 wines for sale in the of Continental Region to come and discover on site or to buy online.
The wine region of Continental Region
Hungary/Eger/matra">Mátra is a PDO wine region in Northern Central Hungary with Vineyards dotting the lower slopes of the Mátra mountain range, Part of the North Hungarian Mountains. The region is known for its Aromatic whites and, in smaller volumes, well structured red wines. The proncipal white Grape varieties grown here are Rizlingzilváni, Chasselas, Muscat Ottonel, Olaszriesling (Welschriesling), Chardonnay, Irsay Oliver and Tramini (Traminer). Kékfrankos dominates red wine here, having usurped Kadarka.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
