The best wines of Bohemia
Discover the best wines of Bohemia as well as the best winemakers of Bohemia and estates of Bohemia to visit. Explore the popular grape varieties of Bohemia and the best vintages to taste in this region.
Looking for a good wine of Bohemia among the top wines in the region? Check out our tops of the best red, white or effervescent wines of Bohemia. Also find some food and wine pairings that may be appropriate with these exceptional wines. Learn more about the region and the wines of Bohemia with technical and enological descriptions.
Want to buy a red wine of Bohemia cheap or sell a red wine of Bohemia at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Red wines from the region of Bohemia go well with generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal chop with mushrooms, home-made coq au vin or cassoulet of yesteryear.
A wine route planned in the region of Bohemia? Here are the wineries to visit and the winemakers to meet during your trip in search of the best red wine of Bohemia.
Northern Czech wine region (4% of national vineyard, sub-regions Mělník and Litoměřice north of Prague), continental climate with moderate summers, limestone and gravelly-sandy soils. Müller-Thurgau is the signature white (26% of vines): light and fresh with citrus, white flowers and a hint of muscat. Riesling (16%) taut; Saint Laurent (14%) a spicy red close to Pinot Noir; Blauer Portugieser supple; Pinot Noir historically Burgundian.
Want to buy a white wine of Bohemia cheap or sell a white wine of Bohemia at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
White wines from the region of Bohemia go well with generally quite well with dishes of spicy food, sweet desserts or rich fish (salmon, tuna etc) such as recipes of fricassee of lambis, chocolate mug cake or tuna provencal style.
A wine route planned in the region of Bohemia? Here are the wineries to visit and the winemakers to meet during your trip in search of the best white wine of Bohemia.
Aromatic, refined whites with a fragrant palate and preserved acidity, showing intense, signature muscat aromas of rose, orange blossom, citrus, exotic fruits (lychee, mango), fresh grape and honey. Made as crisp dry, sparkling (Asti DOCG) and great naturally sweet wines (Beaumes-de-Venise AOC, Muscat de Rivesaltes AOC, Frontignan AOC, Lunel AOC, Samos PDO). Ancient Mediterranean variety, one of the oldest cultivated worldwide, ancestor of many muscats.
Want to buy a pink wine of Bohemia cheap or sell a pink wine of Bohemia at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Pink wines from the region of Bohemia go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of rabbit stew the old fashioned way, pasta with tuna, garlic and lemon cream or caramelized lamb mice.
A wine route planned in the region of Bohemia? Here are the wineries to visit and the winemakers to meet during your trip in search of the best pink wine of Bohemia.
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Want to buy a other wine of Bohemia cheap or sell a other wine of Bohemia at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Other wines from the region of Bohemia go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quiche with bacon and gruyère cheese, rice croquettes with salmon or quiche with bacon and gruyère cheese.
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.