Winery Milan SůkalPinot Noir Výběr z Hroznů
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Pinot Noir Výběr z Hroznů of Winery Milan Sůkal in the region of Morava often reveals types of flavors of non oak, earth or oak.
Food and wine pairings with Pinot Noir Výběr z Hroznů
Pairings that work perfectly with Pinot Noir Výběr z Hroznů
Original food and wine pairings with Pinot Noir Výběr z Hroznů
The Pinot Noir Výběr z Hroznů of Winery Milan Sůkal matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal meatballs with curry, baked dumplings or duck sleeves in cider.
Details and technical informations about Winery Milan Sůkal's Pinot Noir Výběr z Hroznů.
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 Výběr z Hroznů from Winery Milan Sůkal are 2015, 2011, 0, 2012
Informations about the Winery Milan Sůkal
The Winery Milan Sůkal is one of of the world's greatest estates. It offers 32 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
