Winery MayerZweigeltrebe Pozdní Sběr
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Zweigeltrebe Pozdní Sběr
Pairings that work perfectly with Zweigeltrebe Pozdní Sběr
Original food and wine pairings with Zweigeltrebe Pozdní Sběr
The Zweigeltrebe Pozdní Sběr of Winery Mayer matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of oriental stew with couscous, sauerkraut of the sea in casserole or fusillis natalias.
Details and technical informations about Winery Mayer's Zweigeltrebe Pozdní Sběr.
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.
Informations about the Winery Mayer
The Winery Mayer is one of of the world's greatest estates. It offers 7 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
