Winery Václav ŠalšaSauvignon Výběr z Hroznů
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Výběr z Hroznů
Pairings that work perfectly with Sauvignon Výběr z Hroznů
Original food and wine pairings with Sauvignon Výběr z Hroznů
The Sauvignon Výběr z Hroznů of Winery Václav Šalša matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of papillotes of simple salmon steaks, sautéed squid with parsley or nanie's diced ham quiche.
Details and technical informations about Winery Václav Šalša's Sauvignon Výběr z Hroznů.
Discover the grape variety: Perlette
Crossing made in the United States in 1936 by Professor Harold P. Olmo of the University of Davis (California) between the queen of the vines and the sultana, registered in the Official Catalogue of vine varieties list A1. - Synonymy: no known synonym (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Sauvignon Výběr z Hroznů from Winery Václav Šalša are 0
Informations about the Winery Václav Šalša
The Winery Václav Šalša is one of of the world's greatest estates. It offers 22 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: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
