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 steamed pork chops, salmon with spinach and cream or snail and comté pie.
Details and technical informations about Winery Templarske's Komtur Ekko Frankovka.
Discover the grape variety: Tardif
This is a very old grape variety in southwestern France, with "traces" found in the high Pyrenees, but also in the Atlantic Pyrenees and in the Gers. Virtually unknown in other French wine-producing regions, as well as abroad, it is registered in the Official Catalogue of Wine Grape Varieties, list A1. Tardif is certainly the ideal grape variety to combine with Tannat, especially when the latter is in the majority. The overall quality of its polyphenols is such as to compensate for the often harsh tannins of Tannat in young wines.
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
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.
News related to this wine
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The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
