Winery Monastery CZMoravia Pinot Noir
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Moravia Pinot Noir
Pairings that work perfectly with Moravia Pinot Noir
Original food and wine pairings with Moravia Pinot Noir
The Moravia Pinot Noir of Winery Monastery CZ matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal shoulder with cream and tarragon, summer orecchiette or duck breast with honey and raspberry vinegar.
Details and technical informations about Winery Monastery CZ's Moravia Pinot Noir.
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.
Informations about the Winery Monastery CZ
The Winery Monastery CZ is one of of the world's greatest estates. It offers 1 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
