Winery Šlechtitelská Stanice VinařskáFloriánek Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Floriánek Sauvignon
Pairings that work perfectly with Floriánek Sauvignon
Original food and wine pairings with Floriánek Sauvignon
The Floriánek Sauvignon of Winery Šlechtitelská Stanice Vinařská matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of red mullet, mackerel, tuna, salmon sushi, risotto of the sea or quiche without pastry.
Details and technical informations about Winery Šlechtitelská Stanice Vinařská's Floriánek Sauvignon.
Discover the grape variety: Optima
Intraspecific crossing between sylvaner x riesling (perhaps rieslaner) and müller-thurgau obtained in 1930 by Peter Morio (1887-1960) and Bernhard Husfeld (1900-1970) at the Siebeldingen Research Institute (Palatinate) in Germany. It can be found in Germany, Switzerland, Belgium, Austria, the Netherlands, Hungary, England, Canada, South Africa, Brazil, ... very little known in France. Note that Optima is the mother of the Orion grape variety.
Last vintages of this wine
The best vintages of Floriánek Sauvignon from Winery Šlechtitelská Stanice Vinařská are 2017, 0
Informations about the Winery Šlechtitelská Stanice Vinařská
The Winery Šlechtitelská Stanice Vinařská is one of of the world's greatest estates. It offers 52 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
