Winery MadericPinot Noir Jakostní
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Noir Jakostní
Pairings that work perfectly with Pinot Noir Jakostní
Original food and wine pairings with Pinot Noir Jakostní
The Pinot Noir Jakostní of Winery Maderic matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roasted stuffed goose with mushroom sauce, gratin of coquillettes with ham or duck legs with green olives.
Details and technical informations about Winery Maderic's Pinot Noir Jakostní.
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 Pinot Noir Jakostní from Winery Maderic are 2018, 0
Informations about the Winery Maderic
The Winery Maderic is one of of the world's great estates. It offers 34 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
