Winery Jakub NovàkModrobily Pinot
White wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Modrobily Pinot
Pairings that work perfectly with Modrobily Pinot
Original food and wine pairings with Modrobily Pinot
The Modrobily Pinot of Winery Jakub Novàk matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of oxtail confit in red wine, cantonese rice or duck parmentier with ceps.
Details and technical informations about Winery Jakub Novàk's Modrobily Pinot.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Modrobily Pinot from Winery Jakub Novàk are 0
Informations about the Winery Jakub Novàk
The Winery Jakub Novàk is one of of the world's greatest estates. It offers 9 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
