Winery MatyšákPrestige Gold Silvánske Zelené
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Wine flavors and olphactive analysis
On the nose the Prestige Gold Silvánske Zelené of Winery Matyšák in the region of Slovakia often reveals types of flavors of citrus fruit.
Food and wine pairings with Prestige Gold Silvánske Zelené
Pairings that work perfectly with Prestige Gold Silvánske Zelené
Original food and wine pairings with Prestige Gold Silvánske Zelené
The Prestige Gold Silvánske Zelené of Winery Matyšák matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of baeckeoffe with fish, phad thai (thai style fried noodles) or chinese fondue.
Details and technical informations about Winery Matyšák's Prestige Gold Silvánske Zelené.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Last vintages of this wine
The best vintages of Prestige Gold Silvánske Zelené from Winery Matyšák are 0
Informations about the Winery Matyšák
The Winery Matyšák is one of of the world's great estates. It offers 89 wines for sale in the of Slovakia to come and discover on site or to buy online.
The wine region of Slovakia
Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
