Winery Knapek & MachuVeltlínské Zelené Polosuché
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínské Zelené Polosuché
Pairings that work perfectly with Veltlínské Zelené Polosuché
Original food and wine pairings with Veltlínské Zelené Polosuché
The Veltlínské Zelené Polosuché of Winery Knapek & Machu matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of rabbit with prunes, baked whole salmon or scallops with chorizo sauce.
Details and technical informations about Winery Knapek & Machu's Veltlínské Zelené Polosuché.
Discover the grape variety: Tinta da Madeira
Portuguese, more precisely from the island of Madeira where it is still the most cultivated. It can be found in the United States (California), in Spain, etc. In France, it is practically unknown. Its parents are Grenache and Pinot Noir, an intraspecific cross obtained over two hundred years ago. It should be noted that this variety is the father of the egiodola.
Informations about the Winery Knapek & Machu
The Winery Knapek & Machu is one of of the world's greatest estates. It offers 6 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
