Winery Réva RakviceVeltlínské Zelené Moravské Zemské Víno
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínské Zelené Moravské Zemské Víno
Pairings that work perfectly with Veltlínské Zelené Moravské Zemské Víno
Original food and wine pairings with Veltlínské Zelené Moravské Zemské Víno
The Veltlínské Zelené Moravské Zemské Víno of Winery Réva Rakvice matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pizza cone, grilled tuna with mediterranean marinade or fish curry à la reunion.
Details and technical informations about Winery Réva Rakvice's Veltlínské Zelené Moravské Zemské Víno.
Discover the grape variety: Romorantin
Romorantin is a white grape variety named after the town in the Loir-et-Cher region where it originated. It was François 1er who planted the first Romorantin vines here in 1519, and it has gradually been replaced by Sauvignon, considered more aromatic, and is only planted in the Loir-et-Cher region, where it is the source of the Cour-Cheverny AOC. Its bunches of small white berries, which turn pink when ripe, are resistant to grey rot. Cour-Cheverny wines are fruity white wines with aromas of white flowers, citrus fruit and honey. Their lively, full-bodied character means they can be enjoyed after a few years' storage.
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
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
