Winery Szalóczi PincészetSárga Muskotály
White wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Sárga Muskotály
Pairings that work perfectly with Sárga Muskotály
Original food and wine pairings with Sárga Muskotály
The Sárga Muskotály of Winery Szalóczi Pincészet matches generally quite well with dishes of spicy food or sweet desserts such as recipes of chicken tagine with apricots or homemade cookies.
Details and technical informations about Winery Szalóczi Pincészet's Sárga Muskotály.
Discover the grape variety: Sauvignon
Sauvignon Gris is a grape variety that originated in France (South-West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Sauvignon Gris can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Burgundy, Jura, Beaujolais, Armagnac, Provence & Corsica, Rhone Valley, Savoie & Bugey.
Informations about the Winery Szalóczi Pincészet
The Winery Szalóczi Pincészet is one of of the world's greatest estates. It offers 9 wines for sale in the of Tokaj to come and discover on site or to buy online.
The wine region of Tokaj
Tokaj (formerly Tokaj-Hegyalja) has Long been Hungary's most famous and respected wine region, thanks mostly to its nectar-like, botrytized Tokaji dessert wines. The region and its wine are held in such esteem in Hungary that the national anthem thanks God for it: Tokaj szolovesszein nektárt csepegtettél - into the vineyards of Tokaj you dripped Sweet nectar The region is located in the northeast of Hungary, near the border with Slovakia. Comprising roughly 30 small towns and villages, it measures 40 kilometers (25 miles) from southwest to northeast, making it roughly the same Size as Burgundy's Côte d'Or. At its very southern edge is the town of Tokaj from which the region and its wines ultimate take their name.
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.
