Winery AdoriaMusujące
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
The Musujące of the Winery Adoria is in the top 60 of wines of Poland and in the top 20 of wines of Dolny Śląsk.
Wine flavors and olphactive analysis
On the nose the Musujące of Winery Adoria in the region of Dolny Śląsk often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Musujące
Pairings that work perfectly with Musujące
Original food and wine pairings with Musujące
The Musujące of Winery Adoria matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of blue cord, salmon steaks with cream sauce or kimo (malagasy dish with beef).
Details and technical informations about Winery Adoria's Musujące.
Discover the grape variety: Riesling
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.
Last vintages of this wine
The best vintages of Musujące from Winery Adoria are 0, 2017
Informations about the Winery Adoria
The Winery Adoria is one of of the world's greatest estates. It offers 8 wines for sale in the of Dolny Śląsk to come and discover on site or to buy online.
The wine region of Dolny Śląsk
Polish wine region of Lower Silesia in the south-west, the warmest area with Poland's longest growing season, limestone, clay and sandy soils (Trzebnica hills), tradition relaunched after eight centuries' pause. Signature Solaris white (resistant hybrid): aromatic and fresh with citrus, peach, pineapple, white flowers and honey, lively acidity. Johanniter, Seyval Blanc and Riesling as taut whites. Rondo and Regent as light fruity reds.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
