Winery Lelovits TamasVillányi Olaszrizling
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Food and wine pairings with Villányi Olaszrizling
Pairings that work perfectly with Villányi Olaszrizling
Original food and wine pairings with Villányi Olaszrizling
The Villányi Olaszrizling of Winery Lelovits Tamas matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of gratin of fresh chard (green and ribs), quiche without pastry, courgette and blue cheese or north welsch.
Details and technical informations about Winery Lelovits Tamas's Villányi Olaszrizling.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Villányi Olaszrizling from Winery Lelovits Tamas are 0
Informations about the Winery Lelovits Tamas
The Winery Lelovits Tamas is one of of the world's great estates. It offers 29 wines for sale in the of Villány to come and discover on site or to buy online.
The wine region of Villány
Hungary's hottest region, kingdom of powerful reds in the south. Signature Cabernet Franc ("Villányi Franc"): deep and refined with notes of ripe blackcurrant, black pepper, violet, graphite and tobacco, firm tannins and great ageing potential. Also fleshy, spicy Kékfrankos (Blaufränkisch), supple, fruity Portugieser, round Merlot and dense Cabernet Sauvignon. Successful Bordeaux blends.
The wine region of Dél-Pannónia
Southern Hungary (Pécs, Szekszárd, Villány, Tolna), ~7,800 ha on loess and limestone, continental climate with Mediterranean influences — bastion of great Hungarian reds. Kékfrankos and Kadarka signatures as native red kings: spiced and structured with black cherry, blackberry, plum, paprika, pepper and smoky hint, firm tannins. Ripe Cabernet Franc and Sauvignon in Bordeaux blends at Villány. Specialities Szekszárdi Bikavér and unique Cirfandli white at Pécs (spiced, honeyed).
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.
