Winery Sommelier Select (CZ)Golden Edition Frankovka Pozdní Sběr
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Golden Edition Frankovka Pozdní Sběr
Pairings that work perfectly with Golden Edition Frankovka Pozdní Sběr
Original food and wine pairings with Golden Edition Frankovka Pozdní Sběr
The Golden Edition Frankovka Pozdní Sběr of Winery Sommelier Select (CZ) matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of north welsch, potato and tuna gratin or mashed potatoes with spinach and 2 salmon.
Details and technical informations about Winery Sommelier Select (CZ)'s Golden Edition Frankovka Pozdní Sběr.
Discover the grape variety: Cabernet-Jura
An interspecific cross between Cabernet Sauvignon and a still unknown relative, obtained in 1991 by Valentin Blatter of Soyhières (Switzerland). Cabernet-Jura can be found in Switzerland, Belgium, the Netherlands, Germany, etc., but is still little known in France.
Last vintages of this wine
The best vintages of Golden Edition Frankovka Pozdní Sběr from Winery Sommelier Select (CZ) are 0
Informations about the Winery Sommelier Select (CZ)
The Winery Sommelier Select (CZ) is one of of the world's great estates. It offers 37 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
