Winery Pivnica OrechovaVeltlínské Zelené Suché
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínské Zelené Suché
Pairings that work perfectly with Veltlínské Zelené Suché
Original food and wine pairings with Veltlínské Zelené Suché
The Veltlínské Zelené Suché of Winery Pivnica Orechova matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of bare-assed cockerel (ardennes), chinese fondue or mussels spanish style.
Details and technical informations about Winery Pivnica Orechova's Veltlínské Zelené Suché.
Discover the grape variety: Morrastel
The black Morrastel is a grape variety originating from Spain. 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 vine is characterized by large bunches and small to medium sized grapes. Morrastel noir can be found in many vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Pivnica Orechova
The Winery Pivnica Orechova is one of of the world's great estates. It offers 29 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
