Winery MyslikSilvánske Červené
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Silvánske Červené
Pairings that work perfectly with Silvánske Červené
Original food and wine pairings with Silvánske Červené
The Silvánske Červené of Winery Myslik matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of monkfish in foil, pizza with peppers and spicy chicken or croque madame.
Details and technical informations about Winery Myslik's Silvánske Červené.
Discover the grape variety: Autumn royal
Intraspecific crossing between the autumn black and the fresno C74-1 obtained in 1981 in the United States by David W. Ramming and Ronald E. Tarailo. We can meet it in South Africa, in Australia, in Italy, in Spain, ... in France, it is almost not known coming certainly from the fact that its maturity is late. Autumn royal is registered in the official catalogue of table grape varieties list B.
Last vintages of this wine
The best vintages of Silvánske Červené from Winery Myslik are 0
Informations about the Winery Myslik
The Winery Myslik is one of of the world's greatest estates. It offers 18 wines for sale in the of Malokarpatská to come and discover on site or to buy online.
The wine region of Malokarpatská
The wine region of Malokarpatská of Slovak Republic. Wineries and vineyards like the Domaine Rariga or the Domaine Vladimir Valenta produce mainly wines white, red and pink. The most planted grape varieties in the region of Malokarpatská are Cabernet-Sauvignon, Riesling and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Malokarpatská often reveals types of flavors of tree fruit, apples or citrus fruit and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
