Winery AmpelosVeltlínské Zelené Kabinetní
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínské Zelené Kabinetní
Pairings that work perfectly with Veltlínské Zelené Kabinetní
Original food and wine pairings with Veltlínské Zelené Kabinetní
The Veltlínské Zelené Kabinetní of Winery Ampelos matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of homemade burger, sea bass wrapped in salt crust or zarzuela mayonapo.
Details and technical informations about Winery Ampelos's Veltlínské Zelené Kabinetní.
Discover the grape variety: Welschriesling
Lively and aromatic dry whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of citrus (lemon), white flowers (acacia), almond and white-fleshed fruits. Also a pillar of botrytised dessert wines (Austrian TBA) — round and candied. Grown in Austria, northern Italy (Riesling Italico), Hungary (Olaszrizling), Croatia (Graševina) and Romania. Native Central European white grape with no genetic link to German Riesling.
Last vintages of this wine
The best vintages of Veltlínské Zelené Kabinetní from Winery Ampelos are 0
Informations about the Winery Ampelos
The Winery Ampelos is one of of the world's great estates. It offers 33 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
