Winery JanousekVeltlínske Zelené Pozdní Sběr
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínske Zelené Pozdní Sběr
Pairings that work perfectly with Veltlínske Zelené Pozdní Sběr
Original food and wine pairings with Veltlínske Zelené Pozdní Sběr
The Veltlínske Zelené Pozdní Sběr of Winery Janousek matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of stuffed pumpkin, peppers stuffed with tuna and parmesan or clams in white wine.
Details and technical informations about Winery Janousek's Veltlínske Zelené Pozdní Sběr.
Discover the grape variety: Solaris
Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.
Informations about the Winery Janousek
The Winery Janousek is one of of the world's greatest estates. It offers 8 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
