Winery Szászi BirtokLiliomfi Olaszrizling
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Food and wine pairings with Liliomfi Olaszrizling
Pairings that work perfectly with Liliomfi Olaszrizling
Original food and wine pairings with Liliomfi Olaszrizling
The Liliomfi Olaszrizling of Winery Szászi Birtok matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of ground steak in a seed coat, spinach and goat cheese quiche or quick cider chicken.
Details and technical informations about Winery Szászi Birtok's Liliomfi Olaszrizling.
Discover the grape variety: Cacaboué
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Informations about the Winery Szászi Birtok
The Winery Szászi Birtok is one of of the world's great estates. It offers 44 wines for sale in the of Badacsony to come and discover on site or to buy online.
The wine region of Badacsony
The wine region of Badacsony is located in the region of Balaton of Hungary. Wineries and vineyards like the Domaine Szászi Birtok or the Domaine Csendes Dűlő produce mainly wines white, red and pink. The most planted grape varieties in the region of Badacsony are Riesling, Pinot noir and Muscat Ottonel, they are then used in wines in blends or as a single variety. On the nose of Badacsony often reveals types of flavors of cream, peach or red fruit and sometimes also flavors of almonds, pineapple or black fruit.
The wine region of Balaton
Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
