Winery Conrad Fürst & SöhnePod Stolpom
White wine
This wine is a blend of 2 varietals which are the Furmint and the Pinot blanc.
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Pod Stolpom
Pairings that work perfectly with Pod Stolpom
Original food and wine pairings with Pod Stolpom
The Pod Stolpom of Winery Conrad Fürst & Söhne matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of leek and tuna pie, easy seafood gratin or zucchini quiche.
Details and technical informations about Winery Conrad Fürst & Söhne's Pod Stolpom.
Discover the grape variety: Furmint
Taut, structured whites with cutting acidity and a mineral mouth, featuring aromas of apple, quince, citrus, honey, smoke and chalk notes. Made as ambitious dry wines (Tokaji száraz, Somló), off-dry and especially sumptuous botrytised sweet wines: Tokaji Aszú (legendary, classified by puttonyos) and Tokaji Eszencia. Highly susceptible to noble rot. The absolute star of Tokaj in Hungary, also in Slovakia, Slovenia (Šipon) and Austria. Native Hungarian grape.
Last vintages of this wine
The best vintages of Pod Stolpom from Winery Conrad Fürst & Söhne are 2012, 0
Informations about the Winery Conrad Fürst & Söhne
The Winery Conrad Fürst & Söhne is one of of the world's greatest estates. It offers 3 wines for sale in the of Podravje to come and discover on site or to buy online.
The wine region of Podravje
Slovenia's largest wine region around Maribor and Ormož, Germanic heritage of former Lower Styria. Signature aromatic dry whites dominate. Renski Rizling (Rhine Riesling) taut and mineral with signature notes of lemon, white peach, white flowers and a petrol touch. Laški Rizling (Welschriesling) fresh and refreshing, lively Sauvignon (boxwood, citrus), ample Sivi Pinot (Pinot Gris), opulent Traminer (lychee, rose), local Furmint for keeping.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
