Winery KosíkVeltlínské Zelené Kabinentní Víno Suché
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínské Zelené Kabinentní Víno Suché
Pairings that work perfectly with Veltlínské Zelené Kabinentní Víno Suché
Original food and wine pairings with Veltlínské Zelené Kabinentní Víno Suché
The Veltlínské Zelené Kabinentní Víno Suché of Winery Kosík matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of alsatian sauerkraut, chinchards with white wine and grapes or shrimp with oyster sauce.
Details and technical informations about Winery Kosík's Veltlínské Zelené Kabinentní Víno Suché.
Discover the grape variety: Caino blanco
Crisp, aromatic dry whites with a pale golden robe, a slender palate and preserved acidity of signature citrus (lemon, grapefruit), white-fleshed fruits (apple, pear), white flowers, fresh herbs and saline Atlantic mineral notes. An ideal thirst-quenching profile with seafood. Traditional component of Rías Baixas DO blends alongside albariño and loureira. Native Galician grape of north-west Spain, Atlantic signature.
Last vintages of this wine
The best vintages of Veltlínské Zelené Kabinentní Víno Suché from Winery Kosík are 0
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
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
