Winery JaworekPino-re XVII
Red wine
This wine generally goes well with pork, poultry or veal.
The Pino-re XVII of the Winery Jaworek is in the top 20 of wines of Poland and in the top 5 of wines of Miękini.
Wine flavors and olphactive analysis
Food and wine pairings with Pino-re XVII
Pairings that work perfectly with Pino-re XVII
Original food and wine pairings with Pino-re XVII
The Pino-re XVII of Winery Jaworek matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of calf sweetbread with mushrooms, sauerkraut (with tips so to do!!!) or festive chinese fondue.
Details and technical informations about Winery Jaworek's Pino-re XVII.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Pino-re XVII from Winery Jaworek are 2017, 0
Informations about the Winery Jaworek
The Winery Jaworek is one of of the world's greatest estates. It offers 30 wines for sale in the of Miękini to come and discover on site or to buy online.
The wine region of Miękini
Wine region of Lesser Poland around Miechów (Małopolska), chalky soils and temperate continental climate. Cold-resistant white kings: Riesling, Solaris, Johanniter and Hibernal — lively with citrus, green apple, white flowers and mineral bite, racy acidity. Aromatic Gewürztraminer and Muscat. Zweigelt, Rondo and Regent produce supple reds with red fruits and spice.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
