Winery TikvešAlexandria Classic
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Alexandria Classic
Pairings that work perfectly with Alexandria Classic
Original food and wine pairings with Alexandria Classic
The Alexandria Classic of Winery Tikveš matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of ideas for savoury pancake toppings, rice croquettes with salmon or pastilla with chicken (moroccan pie with brick sheets).
Details and technical informations about Winery Tikveš's Alexandria Classic.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Alexandria Classic from Winery Tikveš are 2016, 2012, 2015, 2013 and 0.
Informations about the Winery Tikveš
The Winery Tikveš is one of of the world's great estates. It offers 77 wines for sale in the of Tikve&scaron to come and discover on site or to buy online.
The wine region of Tikve&scaron
The Republic of NorthMacedonia">Macedonia is a country located in the heart of the Balkan Peninsula in Southeastern Europe. It is quite distinct from modern Greek Macedonia, with which it shares a border of over 160 kilometres (100 miles). The wine industry is dominated by red wines. Production is centered on two indigenous Grape varieties (Vranac and Kratosija), as well as a few international varieties such as the ubiquitous Bordeaux varieties Cabernet Sauvignon and Merlot.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
