Winery Kutná HoraMladý Punk Tramín Červený
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Mladý Punk Tramín Červený
Pairings that work perfectly with Mladý Punk Tramín Červený
Original food and wine pairings with Mladý Punk Tramín Červený
The Mladý Punk Tramín Červený of Winery Kutná Hora matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of leek and tuna pie, pastilla with chicken (moroccan pie with brick sheets) or homemade cookies.
Details and technical informations about Winery Kutná Hora's Mladý Punk Tramín Červený.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Kutná Hora
The Winery Kutná Hora is one of of the world's great estates. It offers 38 wines for sale in the of Melnik to come and discover on site or to buy online.
The wine region of Melnik
The wine region of Melnik of Bulgaria. Wineries and vineyards like the Domaine Zagreus or the Logodaj Winery produce mainly wines red, white and pink. The most planted grape varieties in the region of Melnik are Melnik, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Melnik often reveals types of flavors of cherry, red fruit or walnut and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
