Winery Kardos-Kiss SándorLopó Mátrai Olaszrizling
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Food and wine pairings with Lopó Mátrai Olaszrizling
Pairings that work perfectly with Lopó Mátrai Olaszrizling
Original food and wine pairings with Lopó Mátrai Olaszrizling
The Lopó Mátrai Olaszrizling of Winery Kardos-Kiss Sándor matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of irish tartiflette, quiche lorraine or potato and bacon omelette.
Details and technical informations about Winery Kardos-Kiss Sándor's Lopó Mátrai Olaszrizling.
Discover the grape variety: Sabalkanskoï
It is believed to be native to the Black Sea coast or the Azov Sea in the Balkans. It can be found in the United States, Australia, North Africa, Egypt, Turkey, Italy, etc. It is virtually unknown in France, perhaps because it matures too late and with difficulty.
Last vintages of this wine
The best vintages of Lopó Mátrai Olaszrizling from Winery Kardos-Kiss Sándor are 0
Informations about the Winery Kardos-Kiss Sándor
The Winery Kardos-Kiss Sándor is one of of the world's greatest estates. It offers 6 wines for sale in the of Mátra to come and discover on site or to buy online.
The wine region of Mátra
The wine region of Mátra is located in the region of Eger of Hungary. Wineries and vineyards like the Domaine N. A. G.
The wine region of Eger
Eger, in northeastern Hungary, is a wine region best known for its Egri Bikavér wine, popularly known as "Bull's Blood". Although Sweet, white Tokaji remains unrivaled as Hungary's most famous wine overall, Bikavér (Bull's Blood) is surely the country's most famous red. The style – a Complex blend of several dark-skinned grapes – was first made in the late 19th Century, in Szekszard (200 kilometers/130 miles southwest of Eger). It rose to international fame in the 1970s, when the state-owned Egervin winery monopolized production of the style, and successfully promoted it on export markets.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
