Winery FojtikPozdní Sběr Chardonnay
Sweet wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Pozdní Sběr Chardonnay
Pairings that work perfectly with Pozdní Sběr Chardonnay
Original food and wine pairings with Pozdní Sběr Chardonnay
The Pozdní Sběr Chardonnay of Winery Fojtik matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pulled pork (us pulled pork ), grilled sea bass with herbs or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Fojtik's Pozdní Sběr Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. 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 Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Fojtik
The Winery Fojtik is one of of the world's greatest estates. It offers 11 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
