Winery Pivnica RadošinaČervený Klevner
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
Food and wine pairings with Červený Klevner
Pairings that work perfectly with Červený Klevner
Original food and wine pairings with Červený Klevner
The Červený Klevner of Winery Pivnica Radošina matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal cutlets au gratin, truffade (auvergne - cantal - 15) or duck parmentier with ceps.
Details and technical informations about Winery Pivnica Radošina's Červený Klevner.
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.
Last vintages of this wine
The best vintages of Červený Klevner from Winery Pivnica Radošina are 2015, 0, 2017
Informations about the Winery Pivnica Radošina
The Winery Pivnica Radošina is one of of the world's greatest estates. It offers 24 wines for sale in the of Nitrianska to come and discover on site or to buy online.
The wine region of Nitrianska
The wine region of Nitrianska of Slovak Republic. Wineries and vineyards like the Domaine Tajna or the Domaine Vins produce mainly wines white, red and pink. The most planted grape varieties in the region of Nitrianska are Cabernet-Sauvignon, Riesling and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Nitrianska often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, citrus fruit or red fruit.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
