Winery Rodinné Vinařství BenešRulandské Šedé Pozdni Sbèr
White wine
This wine generally goes well with rich fish (salmon, tuna etc) and shellfish.
Wine flavors and olphactive analysis
Food and wine pairings with Rulandské Šedé Pozdni Sbèr
Pairings that work perfectly with Rulandské Šedé Pozdni Sbèr
Original food and wine pairings with Rulandské Šedé Pozdni Sbèr
The Rulandské Šedé Pozdni Sbèr of Winery Rodinné Vinařství Beneš matches generally quite well with dishes of rich fish (salmon, tuna etc) or shellfish such as recipes of salmon with honey and soy or quick crayfish chicken.
Details and technical informations about Winery Rodinné Vinařství Beneš's Rulandské Šedé Pozdni Sbèr.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Rulandské Šedé Pozdni Sbèr from Winery Rodinné Vinařství Beneš are 0
Informations about the Winery Rodinné Vinařství Beneš
The Winery Rodinné Vinařství Beneš is one of of the world's great estates. It offers 19 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
