Winery HomolaHajnoczy Olaszrizling
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Hajnoczy Olaszrizling
Pairings that work perfectly with Hajnoczy Olaszrizling
Original food and wine pairings with Hajnoczy Olaszrizling
The Hajnoczy Olaszrizling of Winery Homola matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of savoyard fondue (but succulent), spinach and goat cheese quiche or leek pie.
Details and technical informations about Winery Homola's Hajnoczy Olaszrizling.
Discover the grape variety: Arrouya
Arrouya noir is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Arrouya noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Hajnoczy Olaszrizling from Winery Homola are 2017, 2016, 0, 2015
Informations about the Winery Homola
The Winery Homola is one of of the world's greatest estates. It offers 20 wines for sale in the of Balaton to come and discover on site or to buy online.
The wine region of Balaton
Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
