Winery Gréger Rodinné VinařstvíTramín Červeny
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 Červeny
Pairings that work perfectly with Tramín Červeny
Original food and wine pairings with Tramín Červeny
The Tramín Červeny of Winery Gréger Rodinné Vinařství matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of baked whole salmon, chicken with olives in a couscousier or chocolate mug cake.
Details and technical informations about Winery Gréger Rodinné Vinařství's Tramín Červeny.
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 Gréger Rodinné Vinařství
The Winery Gréger Rodinné Vinařství 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: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
