Winery VVM GD TikveşMakedonsko Crveno
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Makedonsko Crveno
Pairings that work perfectly with Makedonsko Crveno
Original food and wine pairings with Makedonsko Crveno
The Makedonsko Crveno of Winery VVM GD Tikveş matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of braised veal heart with carrots, sloth pork loin or duck legs with confit potatoes.
Details and technical informations about Winery VVM GD Tikveş's Makedonsko Crveno.
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.
Informations about the Winery VVM GD Tikveş
The Winery VVM GD Tikveş is one of of the world's great estates. It offers 17 wines for sale in the of Tikve&scaron to come and discover on site or to buy online.
The wine region of Tikve&scaron
The Republic of NorthMacedonia">Macedonia is a country located in the heart of the Balkan Peninsula in Southeastern Europe. It is quite distinct from modern Greek Macedonia, with which it shares a border of over 160 kilometres (100 miles). The wine industry is dominated by red wines. Production is centered on two indigenous Grape varieties (Vranac and Kratosija), as well as a few international varieties such as the ubiquitous Bordeaux varieties Cabernet Sauvignon and Merlot.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
