Winery PavlovTramín Červený Pozdní Sběr
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Tramín Červený Pozdní Sběr of Winery Pavlov in the region of Morava often reveals types of flavors of earth, tree fruit or tropical fruit.
Food and wine pairings with Tramín Červený Pozdní Sběr
Pairings that work perfectly with Tramín Červený Pozdní Sběr
Original food and wine pairings with Tramín Červený Pozdní Sběr
The Tramín Červený Pozdní Sběr of Winery Pavlov matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of english tuna croque-monsieur, pasta with shrimp or grandma's cherry clafoutis.
Details and technical informations about Winery Pavlov's Tramín Červený Pozdní Sběr.
Discover the grape variety: Gewurztraminer
Full-bodied, exotic whites, rich and heady, with moderate acidity, showing opulent aromas of lychee, rose, mango, ginger, pink grapefruit and gentle spice. Made as aromatic dry, moelleux late-harvest and liquorous sélection de grains nobles. Star of Alsace AOC (one of the four noble varieties) and signature of Alto Adige (Tramin), Palatinate and Germany. A pink mutation of Traminer.
Last vintages of this wine
The best vintages of Tramín Červený Pozdní Sběr from Winery Pavlov are 2016, 0
Informations about the Winery Pavlov
The Winery Pavlov is one of of the world's greatest estates. It offers 14 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: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
