Winery Vinařství Rodiny CíchovyZweigeltrebe Výběr Z Hroznů
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Zweigeltrebe Výběr Z Hroznů
Pairings that work perfectly with Zweigeltrebe Výběr Z Hroznů
Original food and wine pairings with Zweigeltrebe Výběr Z Hroznů
The Zweigeltrebe Výběr Z Hroznů of Winery Vinařství Rodiny Cíchovy matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of lamb biryani, creole chipolatas or tuna-kiri crisps.
Details and technical informations about Winery Vinařství Rodiny Cíchovy's Zweigeltrebe Výběr Z Hroznů.
Discover the grape variety: Zweigelt
Intraspecific crossing between the saint laurent and the limberger realized in 1922 and in Austria by Fritz Zweigelt (1888/1964) who named it rotburger. Very well known in Austria, it can be found in most Eastern countries, Japan, Germany, Great Britain, the Netherlands, Belgium, Switzerland, Italy, Canada, the United States, etc. In France, it is not very well known and yet this variety has interesting qualities when vinified as a single variety for both red and rosé wines. - Synonyms: rotburger, klosterneuburger, zweigelt blau, blauer-zweigelt in Germany, zweigeltrebe in Austria, Great Britain and the Czech Republic, blauer zwelgetrabe in Hungary, etc. (for all the synonyms of the grape varieties, click here !)
Informations about the Winery Vinařství Rodiny Cíchovy
The Winery Vinařství Rodiny Cíchovy is one of of the world's great estates. It offers 19 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
