Winery ZD NěmčičkyPremium Collection Zweigeltrebe Pozdni Sběr
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Premium Collection Zweigeltrebe Pozdni Sběr
Pairings that work perfectly with Premium Collection Zweigeltrebe Pozdni Sběr
Original food and wine pairings with Premium Collection Zweigeltrebe Pozdni Sběr
The Premium Collection Zweigeltrebe Pozdni Sběr of Winery ZD Němčičky matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of lamb with coconut milk, delicious marinated pork chops or gratin in pink and blue.
Details and technical informations about Winery ZD Němčičky's Premium Collection Zweigeltrebe Pozdni Sběr.
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 ZD Němčičky
The Winery ZD Němčičky is one of of the world's great estates. It offers 24 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: 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.
