Winery Vinařství KolonádaRulandské Modré
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Rulandské Modré
Pairings that work perfectly with Rulandské Modré
Original food and wine pairings with Rulandské Modré
The Rulandské Modré of Winery Vinařství Kolonáda matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal grand-mère madou, croziflette or roast pork confit.
Details and technical informations about Winery Vinařství Kolonáda's Rulandské Modré.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Rulandské Modré from Winery Vinařství Kolonáda are 0
Informations about the Winery Vinařství Kolonáda
The Winery Vinařství Kolonáda is one of of the world's great estates. It offers 7 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
