Winery Vajbar KobyliChardonnay Pozdní sběr
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay Pozdní sběr
Pairings that work perfectly with Chardonnay Pozdní sběr
Original food and wine pairings with Chardonnay Pozdní sběr
The Chardonnay Pozdní sběr of Winery Vajbar Kobyli matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork cheeks confit in cider, salmon steak on a bed of leeks or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Vajbar Kobyli's Chardonnay Pozdní sběr.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Vajbar Kobyli
The Winery Vajbar Kobyli is one of of the world's greatest estates. It offers 13 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
