Winery SýkoraVeltlinské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlinské Zelené
Pairings that work perfectly with Veltlinské Zelené
Original food and wine pairings with Veltlinské Zelené
The Veltlinské Zelené of Winery Sýkora matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pork roll with tomato sauce, rice croquettes with salmon or chipirons / squids with tomato (basque country).
Details and technical informations about Winery Sýkora's Veltlinské Zelené.
Discover the grape variety: Arvine
Arvine blanc is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches, and grapes of small size. The white Arvine can be found cultivated in these vineyards: Savoie & Bugey, Rhône valley, Languedoc & Roussillon, South-West.
Informations about the Winery Sýkora
The Winery Sýkora is one of of the world's great estates. It offers 26 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: 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.
