Winery PóczTriola Birtok Fehér Cuvée
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Triola Birtok Fehér Cuvée
Pairings that work perfectly with Triola Birtok Fehér Cuvée
Original food and wine pairings with Triola Birtok Fehér Cuvée
The Triola Birtok Fehér Cuvée of Winery Pócz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of peasant minestrone, salmon and leek gratin or cuttlefish with cider.
Details and technical informations about Winery Pócz's Triola Birtok Fehér Cuvée.
Discover the grape variety: Abouriou
Abouriou noir is a grape variety that originated in France (Lot-et-Garonne). 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 medium-sized bunches and medium-sized grapes. The Abouriou noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Provence & Corsica, Armagnac, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Triola Birtok Fehér Cuvée from Winery Pócz are 0
Informations about the Winery Pócz
The Winery Pócz is one of of the world's great estates. It offers 21 wines for sale in the of Balaton to come and discover on site or to buy online.
The wine region of Balaton
Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
