Winery Pivnica TibavaFrankovka Modrá Výber z Hrozna
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Frankovka Modrá Výber z Hrozna
Pairings that work perfectly with Frankovka Modrá Výber z Hrozna
Original food and wine pairings with Frankovka Modrá Výber z Hrozna
The Frankovka Modrá Výber z Hrozna 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 macaroonade from sète, sun wheat or endive salad with walnuts, comté cheese and bacon.
Details and technical informations about Winery Pivnica Tibava's Frankovka Modrá Výber z Hrozna.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Last vintages of this wine
The best vintages of Frankovka Modrá Výber z Hrozna from Winery Pivnica Tibava are 0
Informations about the Winery Pivnica Tibava
The Winery Pivnica Tibava is one of of the world's greatest 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
