Winery Karpatská PerlaJagnet Veltlínske Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Jagnet Veltlínske Zelené
Pairings that work perfectly with Jagnet Veltlínske Zelené
Original food and wine pairings with Jagnet Veltlínske Zelené
The Jagnet Veltlínske Zelené of Winery Karpatská Perla matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of leek, goat cheese and bacon quiche, parillade of fish and seafood or norman mussels with cider.
Details and technical informations about Winery Karpatská Perla's Jagnet Veltlínske Zelené.
Discover the grape variety: Arinarnoa
Arinarnoa noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Arinarnoa noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Jagnet Veltlínske Zelené 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
