Winery Osm StoletíSylvánské Zelené Kabinetní
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Sylvánské Zelené Kabinetní
Pairings that work perfectly with Sylvánské Zelené Kabinetní
Original food and wine pairings with Sylvánské Zelené Kabinetní
The Sylvánské Zelené Kabinetní of Winery Osm Století matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of brochette of scallops and prawns, carry camaron (gambas) from reunion or chicken wok with chinese noodles.
Details and technical informations about Winery Osm Století's Sylvánské Zelené Kabinetní.
Discover the grape variety: Muscardin
Muscardin noir is a grape variety that originated in France (Vaucluse). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium size, and grapes of medium caliber. The Muscardin noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Informations about the Winery Osm Století
The Winery Osm Století 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
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
