Winery JalitsReserve Szapary
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or pasta.
The Reserve Szapary of the Winery Jalits is in the top 5 of wines of Weinland.
Taste structure of the Reserve Szapary from the Winery Jalits
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Szapary of Winery Jalits in the region of Weinland is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Reserve Szapary of Winery Jalits in the region of Weinland often reveals types of flavors of oaky, earth or oak and sometimes also flavors of black fruit.
Food and wine pairings with Reserve Szapary
Pairings that work perfectly with Reserve Szapary
Original food and wine pairings with Reserve Szapary
The Reserve Szapary of Winery Jalits matches generally quite well with dishes of beef, pasta or poultry such as recipes of vegetable noddles, pasta with cherry tomatoes or zucchini and goat cheese quiche.
Details and technical informations about Winery Jalits's Reserve Szapary.
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.
Last vintages of this wine
The best vintages of Reserve Szapary from Winery Jalits are 2014, 2017, 2015, 2016 and 2013.
Informations about the Winery Jalits
The Winery Jalits is one of of the world's greatest estates. It offers 15 wines for sale in the of Weinland to come and discover on site or to buy online.
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
News related to this wine
Chablis: #locationmatters by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...
The Mâcon plus appellation seen by Charles Lamboley
Charles Lamboley, marketing and communication director from Vignerons des Terres Secrètes, explains the differences between the appellation Mâcon-Villages and Mâcon plus a geographical denomination. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of t ...
The Irancy appellation seen by Clotilde Davenne
Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
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).
