Winery PavelkaRizling Rýnský
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Rizling Rýnský
Pairings that work perfectly with Rizling Rýnský
Original food and wine pairings with Rizling Rýnský
The Rizling Rýnský of Winery Pavelka matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of italian pasta, salmon crumble or traditional hungarian goulash.
Details and technical informations about Winery Pavelka's Rizling Rýnský.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Rizling Rýnský from Winery Pavelka are 2018, 2015, 0, 2017
Informations about the Winery Pavelka
The Winery Pavelka is one of of the world's greatest estates. It offers 38 wines for sale in the of Slovakia to come and discover on site or to buy online.
The wine region of Slovakia
Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
