The most important red varieties
Svatovavřinecké (Saint Laurent)
The most popular of the blue varieties. Produces wine of dark garnet colour with violet reflections. Sometimes exhibits pronounced tannins accompanied by tart acids. The aroma contains morello and blackcurrant tones. Acquires velvety fullness through bottle aging. Served with dark meat and game.
Traditional in Moravia, late-ripening grapes. Requires excellent locations, suitable for gravel soils. Wines of dark ruby colour and higher acidity when young. Maturation softens the wine and allows pleasant spiciness, fruit extracts and smooth fullness to take over. Ideal for spicy meat, game, pâtés and blue cheeses.
A highly productive and well-resistant variety introduced at the end of the last century. Produces wines of garnet colour with morello and berry- fruit aroma. A well-controlled vintage can smooth tones from tannins that are dominant in some young wines. Served with pasta, pheasant, dark meat and blue cheeses.
Rulandské modré (Pinot Noir)
The oldest blue variety grown in both wine regions. Requires prime locations. Wines of pale ruby to brick-red colour with a golden rim around the edge. Young wines are characterized by an aroma reminiscent of strawberries, ,raspberries and black cherries. Mature wines have a scent of plum jam, leather and forest floor. Spicy and full taste with a long finish. Excellent served with game and mature cheeses.
Modrý Portugal (Blauer Portugieser)
Grape ripening is medium, wine of ruby colour with delightful floral freshness, low in tannins. Light and pleasant to drink. Well suited to duck, pasta and mature cheeses.