Each Moravian or Czech red wine has its natural character in colour, aroma and taste. It is suitable for various occasions from celebrations to moments of well-being for two.
It wonderfully enlivens barbecue parties, as well as adds to the richness of taste and aroma of a sumptuous game menu. Our red wines can be creatively combined in a variety of ways, and it is up to each person, his or her taste and gourmet preferences, how and with what they combine red wine. Of course, there are certain rules.
Our red wines can be creatively combined in a variety of ways, and it is up to each person, his or her taste and gourmet preferences, how and with what they combine red wine.
This rule is the most important and always comes first. It's your food, your wine, your taste, your current mood, and no instructions or rules will change it.
But do not be afraid to try new ideas and combinations. The fact that we like something does not mean that it cannot bring us an even better experience in another combination. If it doesn't work out today, it will definitely work out next time. Don't look at the instructions and try to combine your favourite variety with the selected food. Did you like it? Then see which area the wine comes from and try other varieties or wineries from this area. The unique properties of the local terroir can be imprinted in all the wines that come from this locale.
Different temperature is suitable for white, rosé or red wine, different temperature is required for storage and another for serving. For most of our red wines, the wine needs to be cooled to 14 - 16 °C before serving. Red wine chilled below 12 °C is completely closed in aroma and taste and cannot show its true potential. At temperatures above 18 °C, some of our red wines may excel in alcohol which in turn makes the wine less harmonious in context. So keep in mind that at a time when the rule of serving red wine at room temperature was created, central heating and a comfortable 22 °C in the dining room were unimaginable. Only lighter and young red wines, such as Blue Portugal, Saint Laurent or Frankovka, can withstand serving at a lower temperature. If the room is very hot, it is necessary to take into account the warming of the wine after pouring it into the glass. Wine is also susceptible to a sudden change in temperature, which can inadvertently change its taste.
For most of our red wines, the wine needs to be cooled to 14 - 16 °C before serving.
Just as we enjoy food, we also enjoy wine. Red wines are served in larger rounder burgundy glasses which are slightly closed at the top so that their bouquet can develop well.
Do you want the red wine to match your selected menu? So here are a few rules… When pairing, it is good to focus on the dominant appetite and choose a wine accordingly. Choose a more pronounced and aromatic variety for spicy dishes. Red wines with a higher tannin complement very well with sweet dishes. Dense red wines perfectly complement fatty food that neutralize them. On the contrary, never combine red wines and sea fish because the fish will taste bitter.
That anyone can pull the plug? Probably yes, but shredded cork in the wine spoils the whole bottle. It is best to pull out the stopper slowly so that no air enters the wine whereas a quick movement can create unwanted air bubbles. If we smell the cork and detect a healthy scent, everything should be fine. Ideally, open full and dense red wines a little before you serve them to take a breath of air. You will not spoil anything if you open the bottle between half an hour to one hour before consumption.
Some older wines do create sediment. It is therefore advisable to place the bottle in an angled basket before serving to prevent sediment from entering the glass during pouring.
And let's not forget that red wine can be topped up.