Winery KorábNatur Ryšák On Leaves
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Natur Ryšák On Leaves of Winery Koráb in the region of Morava often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Natur Ryšák On Leaves
Pairings that work perfectly with Natur Ryšák On Leaves
Original food and wine pairings with Natur Ryšák On Leaves
The Natur Ryšák On Leaves of Winery Koráb matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of sauté of veal with olives (corsica), sardines with escabeche or couscous chicken and merguez.
Details and technical informations about Winery Koráb's Natur Ryšák On Leaves.
Discover the grape variety: Gewurztraminer
Full-bodied, exotic whites, rich and heady, with moderate acidity, showing opulent aromas of lychee, rose, mango, ginger, pink grapefruit and gentle spice. Made as aromatic dry, moelleux late-harvest and liquorous sélection de grains nobles. Star of Alsace AOC (one of the four noble varieties) and signature of Alto Adige (Tramin), Palatinate and Germany. A pink mutation of Traminer.
Last vintages of this wine
The best vintages of Natur Ryšák On Leaves from Winery Koráb are 0, 2017
Informations about the Winery Koráb
The Winery Koráb is one of of the world's greatest estates. It offers 22 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
