tag:blogger.com,1999:blog-4319986134869180964.post569214264767385362..comments2009-09-28T12:55:02.462+02:00Captain Oddsockshttp://www.blogger.com/profile/04171705425795102480noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4319986134869180964.post-20616967190300867422009-09-28T12:55:02.462+02:002009-09-28T12:55:02.462+02:00The red still tastes good even if it has gone a little too far :) But fresh from the fermenting barrel is ideal. You can even hear the fermentation happening.Franciehttp://www.blogger.com/profile/07016881712449864801noreply@blogger.comtag:blogger.com,1999:blog-4319986134869180964.post-15240154975867214182009-09-25T10:06:04.870+02:002009-09-25T10:06:04.870+02:00Apparently the red burcak is a real specialty; the winemaker was saying it's only good for about six hours and then it has fermented too far. Lucky for Prostejov it's only an hour from the vineyards...!Captain Oddsockshttp://www.blogger.com/profile/04171705425795102480noreply@blogger.comtag:blogger.com,1999:blog-4319986134869180964.post-85256483554519761552009-09-22T19:31:46.786+02:002009-09-22T19:31:46.786+02:00Thanks for the explanation about the red burčák. I always wondered why it was more difficult to find in central Moravia. I did find some at the Hanacke Slavnosti in Prostejov a few weeks back. :-)jayhttp://www.blogger.com/profile/12752612538576909356noreply@blogger.com