Winery Josef ValihrachSauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon of the Winery Josef Valihrach is in the top 30 of wines of Velke Krumvíř.
Food and wine pairings with Sauvignon
Pairings that work perfectly with Sauvignon
Original food and wine pairings with Sauvignon
The Sauvignon of Winery Josef Valihrach matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pasta with tuna and tomato, scallops with saffron or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Josef Valihrach's Sauvignon.
Discover the grape variety: Aromella
Very aromatic off-dry and sweet whites with a pale golden-grey colour, a fragrant, fresh palate with preserved acidity, and intense signature muscat aromas of fresh grapes, rose, lychee and exotic fruits. Seductive aromatic profile. Grown in the north-eastern United States for aromatic sweet and off-dry wines. An American hybrid bred in 2013 by Cornell University (Muscat × Traminer).
Last vintages of this wine
The best vintages of Sauvignon from Winery Josef Valihrach are 0
Informations about the Winery Josef Valihrach
The Winery Josef Valihrach is one of of the world's great estates. It offers 28 wines for sale in the of Velke Krumvíř to come and discover on site or to buy online.
The wine region of Velke Krumvíř
The sunniest zone in the Czech Republic, in South Moravia (Velkopavlovická sub-region), devoted mainly to reds, clay-limestone soils, temperate continental climate. Saint-Laurent (Svatovavřinecké) flagship red: fruity and structured with black cherry, plum and smoky notes, firm tannins — a cousin of Pinot Noir. Peppery Frankovka, supple Zweigelt and airy Pinot Noir complement. Pinot Gris, Riesling and spicy Grüner Veltliner in whites.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
