Red Wines and Gastronomy

We would like to guide you through the best combination of cheese and food for ten of our most widespread and most popular varieties of red wines.

Enjoy with us the range of variety between FrankovkaSaint LaurenceZweigeltrebePinot NoirBlue PortugalCabernet SauvignonCabernet MoraviaMerlotDornfelder and André

Frankovka

Frankovka tends to have a light and dark ruby colour with purple flashes. The young wine has a taste of higher acids that overlap other substances but due to maturation, there is a pleasant spiciness associated with fruitiness and a mature expression of extractive wine and softness. Such wines are typical for our wine region.

Frankovka is suitable for spicy meat preparations, beef steaks, venison and, for example, veal liver in wine

Recommended meals:

Frankovka is suitable for spicy meat preparations, beef steaks, venison and, for example, veal liver in wine, both for drinking and as a cooking ingredient.

Soft cheeses with white mould - camembert, brie, Géramont, semi-hard cheeses of the Dutch type with spices - eidam, gouda, etc.

Saint Laurence (Svatovavřinecké)

In France it is called Saint Laurent, in Austria Sankt Laurent and today it is grown in our country too under the brand Svatovavřinecké. It is popular for its dark red colour, strong cherry and sometimes even blackcurrant aroma, varietal character and interestingly structured tannins. The name of the variety is derived from the date of softening the grapes. In the southern parts of France, they usually begin to colour around the feast of Saint Laurence, i.e. on August 10. Some linguists claim that the naming of these grapes is based on being roasted by the sun since poor saints and martyrs were baked alive. Saint Laurence is also one of the two varieties from which red St. Martin's wine can be produced.

Saint Laurence wine goes very well with dark meats and cheeses with an intense taste.

Recommended meals:

Saint Laurence wine goes very well with dark meats and cheeses with an intense taste. It is also a good addition to spicy pork or game. It will also please in combination with a goose or duck.

Soft cheeses with white mould - Camembert, Brie, Czech style brie - “hermelín”, cheeses with double mould - Cambozola or Vltavín. 

Zweigeltrebe

It is a variety of dark garnet colour with a flash of purple and has a fruity-spicy aroma, often reminiscent of berries. Interestingly, Friedrich Zweigelt first named this variety "Rotburger" which is a combination of colour (Rot) and origin (Klosterneuburg). It was not until 1975 that it received its current name in honour of the grower (in Austria it is called Zweigelt).

It goes well with mildly spicy meats, pheasants, etc.

Recommended meals: 

It goes well with mildly spicy meats, pheasants, etc. It is irresistible in combination with Old Bohemian sirloin in cream.

Soft cheeses with white mould - Camembert, Brie, Premier.

Pinot Noir (Rulandské modré)

In English called Pinot Noir. It has a pale ruby to brick red colour with a golden rim around the walls of the glass. Aromatic substances are most similar in young wine to strawberries, blackberries, red cherries and later they manifest themselves to plum jam, leather, smoke or rotting leaves. Acids are soft, tannins are less common. The ripe Pinot Noir can be identified by the meniscus on the glass which should have an orange colour.

It is great, for example, with juicy lamb meals.

Recommended meals:

It is great, for example, with juicy lamb meals.

Soft cheeses with white mould - Camembert, Brie, Czech style brie - “hermelín”, hard and semi-hard cheeses of the Dutch type - Emmental, Pecorino, Moravian Loaf. 

Blue Portugal

It is characterized by a soft ruby colour and a youthful scent of flowers. The wine has less tannins, it is lighter, has a very pleasant expression, excels in excellent drinkability and harmony. The variety is one of the basic varieties for the production of VOC Modrá Hora and is, in addition to Saint Laurent, a recognized variety for the production of red St. Martin's wines. The wine can be combined with a large variety of dishes, as its neutral impression does not disturb the expression of the food.

We recommend it with goose, duck, wild hare, Italian cuisine, but also, for example, chocolate cake.

Recommended meals:

We recommend it with goose, duck, wild hare, Italian cuisine, but also, for example, chocolate cake.

Soft cheeses with white mould - Camembert, Brie, Premier, semi-hard cheeses of the Dutch type - Edam, Gouda, Madeland, archive cheese etc. 

Cabernet Sauvignon

It is characterized by a dark garnet color, sometimes with a bluish flash. Depending on the ripeness of the grapes and the wine, the typical aroma of black currant is accompanied by the aromas of cherries, blackberries, tobacco, cedar wood or jam. The wine is massive, with a very long-lasting impression, and when the bottle maturity is developed, it is softly velvety. It is assumed that it comes from the French region of Bordeaux where it was most likely created by spontaneous cross-breeding between Cabernet Franc and Sauvignon Blanc.

Roast lamb, steaks, venison or dishes with spicy and distinctive sauces.

Recommended meals:

Roast lamb, steaks, venison or dishes with spicy and distinctive sauces.

It perfectly complements, for example, deer steak in chocolate sauce.

Soft cheeses with white mould - Camembert, Brie, Czech style brie - “hermelín”, cheeses with blue mould - Roquefort, Bleu d´Auvergne, Paladin.

Cabernet Moravia

Wine of dark garnet colour. Aromatic blackcurrant substances, typical of cabernet varieties, are associated with fruitiness and well-structured tannins which give a pleasant complex typical of red wines of northern regions when matured in the bottle. Cabernet Moravia is a variety created by crossing the varieties Zweigeltrebe and Cabernet Franc.

It is recommended to be combined with meat dishes, spicy sauces and smoked meats.

Recommended meals:

It is recommended to be combined with meat dishes, spicy sauces and smoked meats.

Soft cheeses with white mould - Camembert, Brie, Czech style brie - “hermelín”, semi-hard cheeses of the Dutch type - Gouda, Edam, Leerdammer, Madeland.

Merlot

It is characterized by a dark ruby to garnet colour. The name comes from the French word "merle" which means the blackbird eating small berries from large grapes. The sweet aroma of black cherries or compote which is typical of the variety and very attractive to most consumers, is complemented by the aroma of plums, figs and, at bottle maturity, by the aroma of tobacco, coffee and truffles. The wine excels in soft suppleness and a very pleasant impression of fullness and long taste. Merlot wines are an excellent addition to the cuvée with cabernet varieties.

It is recommended for fine pâtés, venison ragout, or for example Picanha with paprika dressing.

Recommended meals:

It is recommended for fine pâtés, venison ragout, or for example Picanha with paprika dressing.

Soft cheeses with white mould - Camembert, Brie, Czech style brie - “hermelín”, ripened cheeses, trapist cheeses - Port Salut, Reblochon, Bel paese, Hermadur.

Dornfelder

The wine is of excellent quality, dark black colour, slightly aromatic aroma and flavour. Due to its intense colour it is valued also for increasing the colour of red wines and for maturing in barriques. Its peculiarity is the high dark garnet colour of the wine, sometimes even inky.

It is full and extractive wine suitable with heavier and spicy meat preparations or grilled dishes.

Recommended meals:

It is full and extractive wine suitable with heavier and spicy meat preparations or grilled dishes.

Soft cheeses with white mould - Camembert, Brie, cheeses with double mould - Cambozola or Vltavín. 

André

The variety has a dark garnet colour with the aroma of ripe blackberries, tinted by a harder expression of tannins and acids in young wine and with mature fullness with sufficient fruitiness in bottled wines which increases the fullness and typicality of red wine. André is a purely Moravian variety bred by Ing. J. Horák in the Breeding Station in Velké Pavlovice by crossing Frankovka and Saint Laurence.

Excellent with grilled, dark and smoked meats and venison goulash with potato spaetzles.

Recommended meals:

Excellent with grilled, dark and smoked meats and venison goulash with potato spaetzles.

Soft cheeses with white mould - Camembert, Brie, Czech style brie - “hermelín”.