Winery KovacsTradiční Sauvignon Pozdní Sběr
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Tradiční Sauvignon Pozdní Sběr
Pairings that work perfectly with Tradiční Sauvignon Pozdní Sběr
Original food and wine pairings with Tradiční Sauvignon Pozdní Sběr
The Tradiční Sauvignon Pozdní Sběr of Winery Kovacs matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea bream with white wine, marinated mussels with maroilles or goat cheese and bacon quiche.
Details and technical informations about Winery Kovacs's Tradiční Sauvignon Pozdní Sběr.
Discover the grape variety: Sercial
Portuguese, an ancient grape variety cultivated in particular in the Minho region and on the island of Madeira. It should not be confused with the cerceal branco and cerceal du Dâo, which are also related to the ramisco, trincadeira from Alentejo, alvarelhâo from Douro, etc. The Sercial can be found in Portugal, Spain, Italy, Bulgaria, Ukraine, Crimea, Russia, Argentina, South Africa, ... little known in France.
Last vintages of this wine
The best vintages of Tradiční Sauvignon Pozdní Sběr from Winery Kovacs are 0
Informations about the Winery Kovacs
The Winery Kovacs is one of of the world's great estates. It offers 33 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.
