Domaine EisgrubTramín Červený Orange
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 Červený Orange
Pairings that work perfectly with Tramín Červený Orange
Original food and wine pairings with Tramín Červený Orange
The Tramín Červený Orange of Domaine Eisgrub matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of tartiflette with smoked salmon, turkey escalope with curry or yoghurt cake.
Details and technical informations about Domaine Eisgrub's Tramín Červený Orange.
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.
Last vintages of this wine
The best vintages of Tramín Červený Orange from Domaine Eisgrub are 2015, 0, 2017, 2016
Informations about the Domaine Eisgrub
The Domaine Eisgrub is one of of the world's greatest estates. It offers 14 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
