The Winery Jakoncic is one of the largest wineries in the world. It offers 21 wines for sale in of Gori&scaronka Brda to come and discover on site or to buy online.
Looking for the best Winery Jakoncic wines in Gori&scaronka Brda among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Jakoncic wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Jakoncic wines with technical and enological descriptions.
How Winery Jakoncic wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roasted stuffed goose with mushroom sauce, savoyard crozet gratin or duck breast with foie gras sauce.
On the nose the red wine of Winery Jakoncic. often reveals types of flavors of cherry, tobacco or forest floor and sometimes also flavors of strawberries, leather or raspberry.
The wine region of Gori&scaronka Brda is located in the region of Primorje of Slovenia. Wineries and vineyards like the Domaine Edi Simčič or the Domaine Jakoncic produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Gori&scaronka Brda are Ribolla gialla, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Gori&scaronka Brda often reveals types of flavors of cherry, cranberry or savory and sometimes also flavors of cheese, honeysuckle or mushroom.
We currently count 90 estates and châteaux in the of Gori&scaronka Brda, producing 587 different wines in conventional, organic and biodynamic agriculture. The wines of Gori&scaronka Brda go well with generally quite well with dishes of beef, lamb or pork.
How Winery Jakoncic wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of green lentils strasbourg style, red mullet, mackerel, tuna, salmon sushi or quiche without pastry.
On the nose the white wine of Winery Jakoncic. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Pinot grigio is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot grigio was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. pinot grigio is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot grigio wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot grigio is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.
How Winery Jakoncic wines pair with each other generally quite well with dishes such as recipes .
On the nose the sparkling wine of Winery Jakoncic. often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of tree fruit, citrus fruit.
After devatting, the pomace is removed from the tank. If this operation is carried out manually, it is important to ventilate the vat well to avoid the risk of accidents due to the presence of carbon dioxide.
Planning a wine route in the of Gori&scaronka Brda? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Jakoncic.
A very old grape variety that has been cultivated for a long time in Italy, more precisely in the Friuli region. It can also be found in Slovenia, Greece (island of Cephalonia), in the United States (California), ... and it should not be confused with the robola or rombola aspri cultivated in Greece (Ionian islands).
