Winery Rodinné Vinařství Pavel BinderFrankovka Výběr z Hroznů
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 Výběr z Hroznů
Pairings that work perfectly with Frankovka Výběr z Hroznů
Original food and wine pairings with Frankovka Výběr z Hroznů
The Frankovka Výběr z Hroznů of Winery Rodinné Vinařství Pavel Binder matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of ham croquette with purée, cod brandade or truffle from auvergne.
Details and technical informations about Winery Rodinné Vinařství Pavel Binder's Frankovka Výběr z Hroznů.
Discover the grape variety: Baco
Baco blanc is a grape variety that originated in France (Landes). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by bunches of medium to large size, and grapes of medium to large size. Baco blanc is found in the vineyards of Languedoc & Roussillon.
Informations about the Winery Rodinné Vinařství Pavel Binder
The Winery Rodinné Vinařství Pavel Binder is one of of the world's great estates. It offers 29 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
