Château ValticeGastro Collection Ryzlink Rýnský
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Gastro Collection Ryzlink Rýnský
Pairings that work perfectly with Gastro Collection Ryzlink Rýnský
Original food and wine pairings with Gastro Collection Ryzlink Rýnský
The Gastro Collection Ryzlink Rýnský of Château Valtice matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of ollada (catalonia), tuna nuggets or coconut chicken curry in thermomix.
Details and technical informations about Château Valtice's Gastro Collection Ryzlink Rýnský.
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.
Last vintages of this wine
The best vintages of Gastro Collection Ryzlink Rýnský from Château Valtice are 0
Informations about the Château Valtice
The Château Valtice is one of wineries to follow in Morava.. It offers 80 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
