Winery Neoveské VinařstvíNeo Sylvánské Zelené Pozdní Sběr
Sweet wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Neo Sylvánské Zelené Pozdní Sběr
Pairings that work perfectly with Neo Sylvánské Zelené Pozdní Sběr
Original food and wine pairings with Neo Sylvánské Zelené Pozdní Sběr
The Neo Sylvánské Zelené Pozdní Sběr of Winery Neoveské Vinařství matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of cuttlefish a la plancha, royal couscous (lamb, chicken, merguez) or bami.
Details and technical informations about Winery Neoveské Vinařství's Neo Sylvánské Zelené Pozdní Sběr.
Discover the grape variety: Ribier noir
Most certainly originating from the department of Ardeche, more precisely from the region between Aubenas, Privas, Saint Péray, ... . It could also be found in the Galaure valley in the Drôme department as well as in Isère. It is said to be the mother of the raisin, another Ardèche grape variety. Today, Ribier is no longer planted, which means it is almost certain to disappear. It should not be confused with Alphonse Lavallée, which is synonymous with ribier, with marocain or ribier du Maroc, ... .
Informations about the Winery Neoveské Vinařství
The Winery Neoveské Vinařství is one of of the world's greatest estates. It offers 3 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
