Winery ŠimonovičFrankovka modrá
Pink 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
Pairings that work perfectly with Frankovka modrá
Original food and wine pairings with Frankovka modrá
The Frankovka modrá of Winery Šimonovič matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of english breakfast, sea bream fillets with capers or salmon crumble.
Details and technical informations about Winery Šimonovič's Frankovka modrá.
Discover the grape variety: Jacquez
A natural French-American ternary hybrid that most certainly comes from an interspecific crossing between an unknown Vinifera with Vitis Aestivalis and Vitis Cinerea. The Jacquez was at the time the most multiplied in the World, present since always in the Portuguese island of Madeira. For a long time used as a direct producer, it was even used as a rootstock in the south of France, in the United States, in Mexico and in South Africa: some vines grafted on Jacquez still exist today. In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello.
Informations about the Winery Šimonovič
The Winery Šimonovič is one of of the world's great estates. It offers 18 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.
The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
