Winery Réva RakviceRulandské Šedé Moravské Zemské Vino
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Rulandské Šedé Moravské Zemské Vino
Pairings that work perfectly with Rulandské Šedé Moravské Zemské Vino
Original food and wine pairings with Rulandské Šedé Moravské Zemské Vino
The Rulandské Šedé Moravské Zemské Vino of Winery Réva Rakvice matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of pasta salmon - fresh cream, barbecued lobster or chicken gaston gérard style.
Details and technical informations about Winery Réva Rakvice's Rulandské Šedé Moravské Zemské Vino.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Rulandské Šedé Moravské Zemské Vino from Winery Réva Rakvice are 1995, 0, 2015
Informations about the Winery Réva Rakvice
The Winery Réva Rakvice is one of of the world's great estates. It offers 50 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
