Winery NeprasMaidenstein U Božích Muk Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Maidenstein U Božích Muk Sauvignon Blanc
Pairings that work perfectly with Maidenstein U Božích Muk Sauvignon Blanc
Original food and wine pairings with Maidenstein U Božích Muk Sauvignon Blanc
The Maidenstein U Božích Muk Sauvignon Blanc of Winery Nepras matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon koulibiac, pasta with scampi or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Nepras's Maidenstein U Božích Muk Sauvignon Blanc.
Discover the grape variety: Rossignola
Light and fruity reds with a pale ruby robe, melted tannins and an airy palate with preserved acidity, showing signature aromas of red fruits (cherry, morello cherry), gentle spices and Venetian floral notes. Airy profile adding freshness to blends. Traditional component of Valpolicella DOC and Bardolino DOC, contributing to the identity of Venetian reds from Lake Garda. Native black Italian grape from Veneto, grown mainly in Valpolicella.
Informations about the Winery Nepras
The Winery Nepras is one of of the world's great estates. It offers 15 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
