Winery HubinskýRizling Rynský
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Rizling Rynský of the Winery Hubinský is in the top 70 of wines of Malokarpatská.
Food and wine pairings with Rizling Rynský
Pairings that work perfectly with Rizling Rynský
Original food and wine pairings with Rizling Rynský
The Rizling Rynský of Winery Hubinský matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of pork cheeks confit in cider, sea bream with white wine or couscous from the sea.
Details and technical informations about Winery Hubinský's Rizling Rynský.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. 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 Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Rizling Rynský from Winery Hubinský are 0
Informations about the Winery Hubinský
The Winery Hubinský is one of of the world's greatest estates. It offers 15 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
