Winery TikvešSmederevka Belo
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Smederevka Belo of Winery Tikveš in the region of Tikve&scaron often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Smederevka Belo
Pairings that work perfectly with Smederevka Belo
Original food and wine pairings with Smederevka Belo
The Smederevka Belo of Winery Tikveš matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of spaghetti squash with cream and bacon, hard-boiled eggs and gourmet muffins or thai basil chicken.
Details and technical informations about Winery Tikveš's Smederevka Belo.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Smederevka Belo from Winery Tikveš are 2018, 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
Emblematic wine basin of North Macedonia in the Vardar valley, Mediterranean-continental mesoclimate. Signature Vranec as king grape ("black stallion"): powerful and deep with hallmark notes of blackberry, candied black cherry, plum, dark chocolate, leather, dried herbs and a spice touch, firm tannins and dense palate — the Balkan soul. World's top producing country. Also supple Kratošija, peppery Syrah.
The word of the wine: Vent (taste of)
A defect that characterizes a wine exposed to the air, and which has lost its aromatic qualities.
