Winery TemplarskeKomtur Ekko Frankovka
Sweet wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Komtur Ekko Frankovka
Pairings that work perfectly with Komtur Ekko Frankovka
Original food and wine pairings with Komtur Ekko Frankovka
The Komtur Ekko Frankovka of Winery Templarske matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of caramelized pork ribs, baked salmon mediterranean style or fresh jura salad.
Details and technical informations about Winery Templarske's Komtur Ekko Frankovka.
Discover the grape variety: Baco
Lively whites with pronounced acidity, a pale golden robe, a light, nervous palate, and discrete aromas of citrus (lemon) and slightly foxy hybrid notes. Disease-resistant. Mainly used for distillation into Armagnac; represents a significant share of the Landes vineyards and defines the aromatic identity of Gascon eaux-de-vie (characteristic rancio notes). French white hybrid obtained in 1898 by François Baco (folle blanche × noah).
Last vintages of this wine
The best vintages of Komtur Ekko Frankovka from Winery Templarske are 0
Informations about the Winery Templarske
The Winery Templarske is one of wineries to follow in Morava.. It offers 63 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
