Winery Vinařství KubíkClassic Frankovka
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Classic Frankovka
Pairings that work perfectly with Classic Frankovka
Original food and wine pairings with Classic Frankovka
The Classic Frankovka of Winery Vinařství Kubík matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of cannelloni of meat, baked salmon mediterranean style or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Vinařství Kubík's Classic Frankovka.
Discover the grape variety: Maturana blanca
A very old Spanish grape variety, particularly known in the Rioja region. It can be found in Italy, Portugal, Mexico, etc. In France, it is practically unknown. D.N.A. analyses have shown that it is not related to Maturana Tinta de Navarrete.
Last vintages of this wine
The best vintages of Classic Frankovka from Winery Vinařství Kubík are 0
Informations about the Winery Vinařství Kubík
The Winery Vinařství Kubík is one of of the world's great estates. It offers 48 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
