Winery Tibor MelecskyFrankovka Modrá
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
The Frankovka Modrá of the Winery Tibor Melecsky is in the top 10 of wines of Južnoslovenská.
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 Tibor Melecsky matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of sloth pork loin, smoked salmon pasta gratin or jack be little in a hat ....
Details and technical informations about Winery Tibor Melecsky's Frankovka Modrá.
Discover the grape variety: Oberlin noir
Interspecific crossing between riparia Millardet and gamay obtained by Philip Christian Oberlin (1831-1915) who also created in 1897 the Oberlin Viticultural Institute in Colmar (Haut Rhin). This direct-producing hybrid was widely multiplied in the northeast region of France, from Alsace to Burgundy, also in the Loire Valley and in the Centre where our photographs were taken. Today, Oberlin noir is practically no longer cultivated, but a few vines exist here and there, producing very pleasant, albeit atypical, wines. It is nevertheless registered in the Official Catalogue of Vine Varieties, list A1. - Synonymy: 595 Oberlin (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Frankovka Modrá from Winery Tibor Melecsky are 2015, 0
Informations about the Winery Tibor Melecsky
The Winery Tibor Melecsky is one of of the world's greatest estates. It offers 8 wines for sale in the of Južnoslovenská to come and discover on site or to buy online.
The wine region of Južnoslovenská
The wine region of Južnoslovenská of Slovak Republic. Wineries and vineyards like the Chateau Belá or the Domaine Strekov 1075 produce mainly wines white, red and pink. The most planted grape varieties in the region of Južnoslovenská are Cabernet-Sauvignon, Riesling and Pinot gris, they are then used in wines in blends or as a single variety. On the nose of Južnoslovenská often reveals types of flavors of grapefruit, slate or oil and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
