Winery Pivnica TibavaExclusive Frankovka Modrá Suché
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Exclusive Frankovka Modrá Suché
Pairings that work perfectly with Exclusive Frankovka Modrá Suché
Original food and wine pairings with Exclusive Frankovka Modrá Suché
The Exclusive Frankovka Modrá Suché of Winery Pivnica Tibava matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of steamed pork chops, pan-fried salmon with lemon and dill sauce or 4 cheese tart.
Details and technical informations about Winery Pivnica Tibava's Exclusive Frankovka Modrá Suché.
Discover the grape variety: Tressailler
According to published genetic analyses, it is the result of a cross between Pinot Blanc and Gouais Blanc, which is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Exclusive Frankovka Modrá Suché from Winery Pivnica Tibava are 2016, 0
Informations about the Winery Pivnica Tibava
The Winery Pivnica Tibava is one of of the world's great estates. It offers 44 wines for sale in the of Slovakia to come and discover on site or to buy online.
The wine region of Slovakia
Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.
The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
