Winery BalážVeltlínské Zelené Pozdní Sběr Suché
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínské Zelené Pozdní Sběr Suché
Pairings that work perfectly with Veltlínské Zelené Pozdní Sběr Suché
Original food and wine pairings with Veltlínské Zelené Pozdní Sběr Suché
The Veltlínské Zelené Pozdní Sběr Suché of Winery Baláž matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of gloom and doom, sardines with escabeche or oven-roasted breton lobster with salted butter from the jaguin brothers (the....
Details and technical informations about Winery Baláž's Veltlínské Zelené Pozdní Sběr Suché.
Discover the grape variety: Arandell
An interspecific cross between NY88.0514.0184 and NY84.0101.03 obtained in 1995 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It is found in some American wine regions, interesting for its resistance to the main cryptogamic diseases and for its wine in particular in the production of original rosés. In France, it is almost unknown.
Last vintages of this wine
The best vintages of Veltlínské Zelené Pozdní Sběr Suché from Winery Baláž are 0
Informations about the Winery Baláž
The Winery Baláž is one of of the world's great estates. It offers 34 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: Breeding
It can last for several years. The bottles are stacked in the cellars and waited for the light and heat. The yeasts gradually give the wine compounds that enrich it. A long maturation is a guarantee of quality.
