Winery Karpatská PerlaGrüner Veltliner
White wine
This wine generally goes well with pork, vegetarian or lean fish.
The Grüner Veltliner of the Winery Karpatská Perla is in the top 50 of wines of Malokarpatská.
Food and wine pairings with Grüner Veltliner
Pairings that work perfectly with Grüner Veltliner
Original food and wine pairings with Grüner Veltliner
The Grüner Veltliner of Winery Karpatská Perla matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of cabbage casserole, skate with capers or real swiss fondue.
Details and technical informations about Winery Karpatská Perla's Grüner Veltliner.
Discover the grape variety: Macabeu
The white Macabeu is a grape variety originating from Spain. 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 large bunches, and grapes of large to medium size. Macabeu Blanc can be found in many vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Provence & Corsica, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Grüner Veltliner from Winery Karpatská Perla are 0
Informations about the Winery Karpatská Perla
The Winery Karpatská Perla is one of of the world's great estates. It offers 63 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
