Winery DunavarPinot Grigio
White wine
This wine generally goes well with poultry, veal or shellfish.
The Pinot Grigio of the Winery Dunavar is in the top 5 of wines of Felso Magyarorszag.
Wine flavors and olphactive analysis
On the nose the Pinot Grigio of Winery Dunavar in the region of Felso Magyarorszag often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of spices, citrus fruit or tropical fruit.
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery Dunavar matches generally quite well with dishes of veal, shellfish or poultry such as recipes of veal roast casserole, cuttlefish a la plancha or chicken wrap.
Details and technical informations about Winery Dunavar's Pinot Grigio.
Discover the grape variety: Blanc vert
In the past, Blanc Vert was found in the vineyards of La Ville Dieu du Temple in the Tarn et Garonne and Fronton in the Haute Garonne, very often "mixed" with other grape varieties such as Negrette. Today, it is no longer present in the vineyards.
Last vintages of this wine
The best vintages of Pinot Grigio from Winery Dunavar are 2018, 2012, 2016, 2019 and 2013.
Informations about the Winery Dunavar
The Winery Dunavar is one of of the world's greatest estates. It offers 13 wines for sale in the of Felso Magyarorszag to come and discover on site or to buy online.
The wine region of Felso Magyarorszag
The wine region of Felso Magyarorszag of Hungary. Wineries and vineyards like the Domaine Dunavar or the Domaine Dunavar produce mainly wines white, red and pink. The most planted grape varieties in the region of Felso Magyarorszag are Merlot, Muscat Ottonel and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Felso Magyarorszag often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
