Winery Vinarstvi RaušZweigeltrebe Výběr z Hroznů Suché
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Zweigeltrebe Výběr z Hroznů Suché
Pairings that work perfectly with Zweigeltrebe Výběr z Hroznů Suché
Original food and wine pairings with Zweigeltrebe Výběr z Hroznů Suché
The Zweigeltrebe Výběr z Hroznů Suché of Winery Vinarstvi Rauš matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of lamb mouse with figs and grapes, pork roll with mustard or gourmet croc-monsieur with comté cheese.
Details and technical informations about Winery Vinarstvi Rauš's Zweigeltrebe Výběr z Hroznů Suché.
Discover the grape variety: Zweigelt
Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.
Informations about the Winery Vinarstvi Rauš
The Winery Vinarstvi Rauš is one of of the world's great estates. It offers 9 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
