Winery J.StavekReserva Frankovka Výběr z Hroznů
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Reserva Frankovka Výběr z Hroznů
Pairings that work perfectly with Reserva Frankovka Výběr z Hroznů
Original food and wine pairings with Reserva Frankovka Výběr z Hroznů
The Reserva Frankovka Výběr z Hroznů 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 pasta "carbonara" à la française, bacalhau com natas or gratin of giromon with bacon.
Details and technical informations about Winery J.Stavek's Reserva Frankovka Výběr z Hroznů.
Discover the grape variety: Select
Select blanc is a grape variety that originated in France (Charente). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. Select blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Reserva Frankovka Výběr z Hroznů from Winery J.Stavek are 2015, 0
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: 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.
