Winery QuetTraminac
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 Traminac of Winery Quet in the region of Central Serbia often reveals types of flavors of citrus fruit, tropical fruit.
Food and wine pairings with Traminac
Pairings that work perfectly with Traminac
Original food and wine pairings with Traminac
The Traminac of Winery Quet matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of zucchini gratin with tuna and tomato, fish with madras curry and coconut milk or tiramisu (original recipe).
Details and technical informations about Winery Quet's Traminac.
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.
Last vintages of this wine
The best vintages of Traminac from Winery Quet are 0
Informations about the Winery Quet
The Winery Quet is one of of the world's greatest estates. It offers 10 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
