Winery TurayOlasz-Rizling
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Food and wine pairings with Olasz-Rizling
Pairings that work perfectly with Olasz-Rizling
Original food and wine pairings with Olasz-Rizling
The Olasz-Rizling of Winery Turay matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of filet mignon stuffed with bacon and comté cheese, quiche without pastry or chicken fajitas.
Details and technical informations about Winery Turay's Olasz-Rizling.
Discover the grape variety: Cabernet-Jura
An interspecific cross between Cabernet Sauvignon and a still unknown relative, obtained in 1991 by Valentin Blatter of Soyhières (Switzerland). Cabernet-Jura can be found in Switzerland, Belgium, the Netherlands, Germany, etc., but is still little known in France.
Last vintages of this wine
The best vintages of Olasz-Rizling from Winery Turay are 0
Informations about the Winery Turay
The Winery Turay is one of of the world's greatest estates. It offers 5 wines for sale in the of Dél-Pannónia to come and discover on site or to buy online.
The wine region of Dél-Pannónia
Hungary/eszak-dunantul/pannonhalma">Pannonhalma is a wine region in north-western Hungary. It constitutes the eastern corner of Transdanubia, the traditional region of Hungary which Lies across the Danube (trans danubia) from the Hungarian capital Budapest. As this corner of Hungary focuses mainly on red wine production, Pannonhalma's vineyards are planted mostly with the Bordeaux wine grapes Cabernet Sauvignon, Cabernet Franc, Merlot, as well as Burgundy's Pinot Noir. Pannonhalma is situated just south-east of Gyor, the regional capital of Gyor-Moson-Sopron county (of which Sopron makes up the western third), and the western Transdanubia region.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
