Winery Pialek JagerSauvignon Suché
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Suché
Pairings that work perfectly with Sauvignon Suché
Original food and wine pairings with Sauvignon Suché
The Sauvignon Suché of Winery Pialek Jager matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of italian tabbouleh, shrimp in hot sauce from cathylou or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Pialek Jager's Sauvignon Suché.
Discover the grape variety: Portugais bleu
The Portuguese blue-black is a grape variety originating from Austria. 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 vine is characterized by medium-sized bunches and large grapes. You can find the Portuguese blue-black cultivated in these vineyards: Loire Valley, South-West, Provence & Corsica, Rhone Valley, Savoy & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Sauvignon Suché from Winery Pialek Jager are 0
Informations about the Winery Pialek Jager
The Winery Pialek Jager is one of of the world's great estates. It offers 25 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: Load shedding
Unlike pumping over, the liquid part is completely removed from the tank before being poured over the marc. This allows for a better mixing of the solid particles and the juice.
