Winery Vinselekt MichlovskyLatitude 49 Veltlínské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Latitude 49 Veltlínské Zelené
Pairings that work perfectly with Latitude 49 Veltlínské Zelené
Original food and wine pairings with Latitude 49 Veltlínské Zelené
The Latitude 49 Veltlínské Zelené of Winery Vinselekt Michlovsky matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of tagliatelle with carbonara, salmon and spinach lasagna or cantonese rice.
Details and technical informations about Winery Vinselekt Michlovsky's Latitude 49 Veltlínské Zelené.
Discover the grape variety: Doradilla
Fresh, simple dry whites with a pale golden robe, a supple palate and moderate acidity, with unassuming aromas of citrus, white flowers and Andalusian herbal notes. Also made as sweet fortified wines and mistelles with candied fruit and honey notes. A traditional component of Málaga DO and Sierras de Málaga DO wines, productive and heat-resistant. Native Spanish white grape from Andalusia, mainly in Málaga province.
Last vintages of this wine
The best vintages of Latitude 49 Veltlínské Zelené from Winery Vinselekt Michlovsky are 0
Informations about the Winery Vinselekt Michlovsky
The Winery Vinselekt Michlovsky is one of wineries to follow in Morava.. It offers 58 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
