Winery Antonín KňourekRyzlink Rýnský Pozdní Sběr
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Ryzlink Rýnský Pozdní Sběr
Pairings that work perfectly with Ryzlink Rýnský Pozdní Sběr
Original food and wine pairings with Ryzlink Rýnský Pozdní Sběr
The Ryzlink Rýnský Pozdní Sběr of Winery Antonín Kňourek matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of pasta carbonara almost like the real thing, salmon in brick pastry or shrimp marinade.
Details and technical informations about Winery Antonín Kňourek's Ryzlink Rýnský Pozdní Sběr.
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 Antonín Kňourek
The Winery Antonín Kňourek is one of of the world's great estates. It offers 18 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
