Winery KosíkJakostní Víno Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Jakostní Víno Chardonnay
Pairings that work perfectly with Jakostní Víno Chardonnay
Original food and wine pairings with Jakostní Víno Chardonnay
The Jakostní Víno Chardonnay of Winery Kosík matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of butternut and goat cheese gratin, skate with vinegar and capers or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Kosík's Jakostní Víno Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Kosík
The Winery Kosík is one of of the world's great estates. It offers 32 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
