Winery GolguzSilvánske Zelené
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Silvánske Zelené
Pairings that work perfectly with Silvánske Zelené
Original food and wine pairings with Silvánske Zelené
The Silvánske Zelené of Winery Golguz matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of cuttlefish in parsley sauce, chicken curry with coconut milk and cashew nuts or chicken curry (like in reunion island).
Details and technical informations about Winery Golguz's Silvánske Zelené.
Discover the grape variety: Sauvignac
Interspecific crossing obtained in Switzerland by Valentin Blattner between Riesling x Sauvignon Blanc and a variety whose name has not yet been communicated and which would be resistant to the main cryptogamic diseases. VB Cal 6-04 can be found in Switzerland, Belgium, Germany, etc. In France, a few plantations have been carried out and it is registered in the Official Catalogue of wine grape varieties under the name Sauvignac liste A.
Informations about the Winery Golguz
The Winery Golguz is one of of the world's great estates. It offers 36 wines for sale in the of Malokarpatská to come and discover on site or to buy online.
The wine region of Malokarpatská
The wine region of Malokarpatská of Slovak Republic. Wineries and vineyards like the Domaine Rariga or the Domaine Vladimir Valenta produce mainly wines white, red and pink. The most planted grape varieties in the region of Malokarpatská are Cabernet-Sauvignon, Riesling and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Malokarpatská often reveals types of flavors of tree fruit, apples or citrus fruit and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
