Winery Terroir MoraviaVracov-Kopec Ryzlink Rýnský
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Vracov-Kopec Ryzlink Rýnský
Pairings that work perfectly with Vracov-Kopec Ryzlink Rýnský
Original food and wine pairings with Vracov-Kopec Ryzlink Rýnský
The Vracov-Kopec Ryzlink Rýnský of Winery Terroir Moravia matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of filet mignon in a crust, tuna sandwich or pastilla with chicken (moroccan pie with brick sheets).
Details and technical informations about Winery Terroir Moravia's Vracov-Kopec Ryzlink Rýnský.
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 Vracov-Kopec Ryzlink Rýnský from Winery Terroir Moravia are 0
Informations about the Winery Terroir Moravia
The Winery Terroir Moravia is one of of the world's great estates. It offers 9 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
