Winery TemplarskeSanctus Victoria Karel IV Tramín
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Sanctus Victoria Karel IV Tramín
Pairings that work perfectly with Sanctus Victoria Karel IV Tramín
Original food and wine pairings with Sanctus Victoria Karel IV Tramín
The Sanctus Victoria Karel IV Tramín of Winery Templarske matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of salmon steaks with lemon and shallot sauce, stuffed squid in the sétoise sauce or traditional pastry flan.
Details and technical informations about Winery Templarske's Sanctus Victoria Karel IV Tramín.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Templarske
The Winery Templarske is one of of the world's great estates. 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.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
