Winery GolguzTramín Červený
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
The Tramín Červený of the Winery Golguz is in the top 10 of wines of Malokarpatská.
Food and wine pairings with Tramín Červený
Pairings that work perfectly with Tramín Červený
Original food and wine pairings with Tramín Červený
The Tramín Červený of Winery Golguz matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of poached salmon in coconut milk with curry, chakchouka or apple cake.
Details and technical informations about Winery Golguz's Tramín Červený.
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 from Winery Golguz are 2017, 0
Informations about the Winery Golguz
The Winery Golguz is one of of the world's greatest estates. It offers 36 wines for sale in the of Malokarpatská to come and discover on site or to buy online.
The wine region of Malokarpatská
The wine region of Malokarpatská of Slovak Republic. Wineries and vineyards like the Domaine Rariga or the Domaine Vladimir Valenta produce mainly wines white, red and pink. The most planted grape varieties in the region of Malokarpatská are Cabernet-Sauvignon, Riesling and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Malokarpatská often reveals types of flavors of tree fruit, apples or citrus fruit and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
