Winery J.StavekBílá Frankovka Pozdní Sběr
White wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Bílá Frankovka Pozdní Sběr of Winery J.Stavek in the region of Morava often reveals types of flavors of oak, tree fruit or citrus fruit and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Bílá Frankovka Pozdní Sběr
Pairings that work perfectly with Bílá Frankovka Pozdní Sběr
Original food and wine pairings with Bílá Frankovka Pozdní Sběr
The Bílá Frankovka Pozdní Sběr of Winery J.Stavek matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of quiche without pastry, quick salmon skewers or casserole egg with saint-nectaire cheese.
Details and technical informations about Winery J.Stavek's Bílá Frankovka Pozdní Sběr.
Discover the grape variety: Canner seedless
Cross between hunisa and sultana obtained in 1931 in the United States by Professor Harold P. Olmo of the University of Davis (California). In France, this variety is almost unknown, but it is listed in the official catalogue of vine varieties intended for canning.
Last vintages of this wine
The best vintages of Bílá Frankovka Pozdní Sběr from Winery J.Stavek are 0, 2017
Informations about the Winery J.Stavek
The Winery J.Stavek is one of of the world's great estates. It offers 29 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
