Winery Rodinné Vinařství SedlákRosé Frankovka
Pink wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Rosé Frankovka
Pairings that work perfectly with Rosé Frankovka
Original food and wine pairings with Rosé Frankovka
The Rosé Frankovka of Winery Rodinné Vinařství Sedlák matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of baked dumplings, sun wheat or pasta with a fruity three-cheese sauce.
Details and technical informations about Winery Rodinné Vinařství Sedlák's Rosé Frankovka.
Discover the grape variety: Durize
Structured, fresh reds with a sustained purple robe, firm tannins and an ample palate with preserved acidity, showing signature aromas of red fruits (cherry), spices and fresh alpine notes. Modest ageing profile. Preserved for its heritage value in the Valais vineyards, contributing to artisan high-altitude cuvées produced by a few growers dedicated to rare varieties. Swiss autochthonous black grape from Valais, grown in negligible quantities.
Last vintages of this wine
The best vintages of Rosé Frankovka from Winery Rodinné Vinařství Sedlák are 2017, 2019, 0, 2018
Informations about the Winery Rodinné Vinařství Sedlák
The Winery Rodinné Vinařství Sedlák is one of of the world's great estates. It offers 40 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
