Winery Petr SkoupilTerroir Cuvée Ano Tramín Červený - Pálava Polosladké
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Terroir Cuvée Ano Tramín Červený - Pálava Polosladké
Pairings that work perfectly with Terroir Cuvée Ano Tramín Červený - Pálava Polosladké
Original food and wine pairings with Terroir Cuvée Ano Tramín Červený - Pálava Polosladké
The Terroir Cuvée Ano Tramín Červený - Pálava Polosladké of Winery Petr Skoupil matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of sliced tuna with tomato sauce, grilled tuna with mediterranean marinade or brownies with nuts.
Details and technical informations about Winery Petr Skoupil's Terroir Cuvée Ano Tramín Červený - Pálava Polosladké.
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 Petr Skoupil
The Winery Petr Skoupil is one of of the world's great estates. It offers 54 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
