Winery Anton UhnákAnton Uhnak Rizling Rynsky
Red wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Anton Uhnak Rizling Rynsky
Pairings that work perfectly with Anton Uhnak Rizling Rynsky
Original food and wine pairings with Anton Uhnak Rizling Rynsky
The Anton Uhnak Rizling Rynsky of Winery Anton Uhnák matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of magic cake cheese quiche, salmon cannelloni or seafood pastilla.
Details and technical informations about Winery Anton Uhnák's Anton Uhnak Rizling Rynsky.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Anton Uhnák
The Winery Anton Uhnák is one of of the world's greatest estates. It offers 11 wines for sale in the of Nitrianska to come and discover on site or to buy online.
The wine region of Nitrianska
The wine region of Nitrianska of Slovak Republic. Wineries and vineyards like the Domaine Tajna or the Domaine Vins produce mainly wines white, red and pink. The most planted grape varieties in the region of Nitrianska are Cabernet-Sauvignon, Riesling and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Nitrianska often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, citrus fruit or red fruit.
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.
