Winery RarigaFrankovka Modrá Barrique
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 Barrique
Pairings that work perfectly with Frankovka Modrá Barrique
Original food and wine pairings with Frankovka Modrá Barrique
The Frankovka Modrá Barrique of Winery Rariga matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of chicken ballotine with ham and mushrooms, fresh tuna with sesame seeds or walnut and roquefort tart.
Details and technical informations about Winery Rariga's Frankovka Modrá Barrique.
Discover the grape variety: Ribolla gialla
A very old grape variety that has been cultivated for a long time in Italy, more precisely in the Friuli region. It can also be found in Slovenia, Greece (island of Cephalonia), in the United States (California), ... and it should not be confused with the robola or rombola aspri cultivated in Greece (Ionian islands).
Last vintages of this wine
The best vintages of Frankovka Modrá Barrique from Winery Rariga are 2016, 2015
Informations about the Winery Rariga
The Winery Rariga is one of of the world's greatest estates. It offers 28 wines for sale in the of Malokarpatská to come and discover on site or to buy online.
The wine region of Malokarpatská
The wine region of Malokarpatská of Slovak Republic. Wineries and vineyards like the Domaine Rariga or the Domaine Vladimir Valenta produce mainly wines white, red and pink. The most planted grape varieties in the region of Malokarpatská are Cabernet-Sauvignon, Riesling and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Malokarpatská often reveals types of flavors of tree fruit, apples or citrus fruit and sometimes also flavors of non oak, earth or microbio.
News related to this wine
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The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
