Winery ŠpalekKravi Hora Gryllus Znojmo
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Kravi Hora Gryllus Znojmo of Winery Špalek in the region of Morava often reveals types of flavors of earth, citrus fruit.
Food and wine pairings with Kravi Hora Gryllus Znojmo
Pairings that work perfectly with Kravi Hora Gryllus Znojmo
Original food and wine pairings with Kravi Hora Gryllus Znojmo
The Kravi Hora Gryllus Znojmo of Winery Špalek matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of alsatian sauerkraut, sublime salmon (stuffed salmon) or shrimp risotto with curry.
Details and technical informations about Winery Špalek's Kravi Hora Gryllus Znojmo.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Kravi Hora Gryllus Znojmo from Winery Špalek are 0, 2018
Informations about the Winery Špalek
The Winery Špalek is one of of the world's great estates. It offers 32 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
