Winery Dobra ViniceVeltlínské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Wine flavors and olphactive analysis
On the nose the Veltlínské Zelené of Winery Dobra Vinice in the region of Morava often reveals types of flavors of earth, microbio or oak and sometimes also flavors of citrus fruit.
Food and wine pairings with Veltlínské Zelené
Pairings that work perfectly with Veltlínské Zelené
Original food and wine pairings with Veltlínské Zelené
The Veltlínské Zelené of Winery Dobra Vinice matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of suckling pig leg in the oven, toasted bagel with smoked salmon or cuttlefish in sauce.
Details and technical informations about Winery Dobra Vinice's Veltlínské Zelené.
Discover the grape variety: Seibel 6468
Simple, lively whites with a pale golden robe, an airy palate with preserved acidity, and undemonstrative aromas of citrus and white flowers. Productive and disease-resistant. Now marginal, surviving in a few heritage plots in France, it belongs to the old hybrids preserved in variety collections for their genetic and historical interest. A French white hybrid grape bred by Albert Seibel in the early 20th century.
Last vintages of this wine
The best vintages of Veltlínské Zelené from Winery Dobra Vinice are 0
Informations about the Winery Dobra Vinice
The Winery Dobra Vinice is one of of the world's great estates. It offers 21 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
