Winery NápravaSauvignon Pozdní Sběr Nový Šaldorf
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Pozdní Sběr Nový Šaldorf
Pairings that work perfectly with Sauvignon Pozdní Sběr Nový Šaldorf
Original food and wine pairings with Sauvignon Pozdní Sběr Nový Šaldorf
The Sauvignon Pozdní Sběr Nový Šaldorf of Winery Náprava matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate with vinegar and capers, seafood pie or tuna, pepper and tomato quiche.
Details and technical informations about Winery Náprava's Sauvignon Pozdní Sběr Nový Šaldorf.
Discover the grape variety: Kerner
Intraspecific crossing between frankenthal and riesling obtained in Germany in 1929 by August Karl Herold (1902/1973). In 1951 and by crossing it with the sylvaner, we obtained the juwel. It should be noted that there is a mutation of Kerner, discovered in 1974 and bearing the name of kernling, with grapes of pink-grey to red-grey colour at full maturity. Kerner can be found in Germany, Belgium, Slovenia, Austria, Switzerland, Italy, South Africa, Australia, the United States, Canada, Japan... practically unknown in France except in a few Moselle vineyards.
Informations about the Winery Náprava
The Winery Náprava is one of of the world's great estates. It offers 4 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
