Winery RarigaVeltlínske Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Wine flavors and olphactive analysis
On the nose the Veltlínske Zelené of Winery Rariga in the region of Malokarpatská often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Veltlínske Zelené
Pairings that work perfectly with Veltlínske Zelené
Original food and wine pairings with Veltlínske Zelené
The Veltlínske Zelené of Winery Rariga matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of roast pork with milk, salmon steaks with lentils or mie goreng.
Details and technical informations about Winery Rariga's Veltlínske Zelené.
Discover the grape variety: Abondance
A very old grape variety that was once grown in Savoie and more generally in the Isère Valley, but has now almost disappeared from the vineyards. It should not be confused with Abundant which is a white grape variety formerly cultivated in eastern France.
Last vintages of this wine
The best vintages of Veltlínske Zelené from Winery Rariga are 2017, 0
Informations about the Winery Rariga
The Winery Rariga is one of of the world's great estates. It offers 28 wines for sale in the of Malokarpatská to come and discover on site or to buy online.
The wine region of Malokarpatská
The wine region of Malokarpatská of Slovak Republic. Wineries and vineyards like the Domaine Rariga or the Domaine Vladimir Valenta produce mainly wines white, red and pink. The most planted grape varieties in the region of Malokarpatská are Cabernet-Sauvignon, Riesling and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Malokarpatská often reveals types of flavors of tree fruit, apples or citrus fruit and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
