Winery VelichTiglat
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
The Tiglat of the Winery Velich is in the top 70 of wines of Austria and in the top 70 of wines of Weinland.
Taste structure of the Tiglat from the Winery Velich
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tiglat of Winery Velich in the region of Weinland is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Tiglat of Winery Velich in the region of Weinland often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Tiglat
Pairings that work perfectly with Tiglat
Original food and wine pairings with Tiglat
The Tiglat of Winery Velich matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of roast pork with mustard and honey, tuna sandwich or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Velich's Tiglat.
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.
Last vintages of this wine
The best vintages of Tiglat from Winery Velich are 2007, 2009, 2013, 2011 and 2017.
Informations about the Winery Velich
The Winery Velich is one of of the world's greatest estates. It offers 12 wines for sale in the of Weinland to come and discover on site or to buy online.
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
News related to this wine
The Chablis vineyard and the transition to sustainable practices
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...
The Rully appellation seen by Felix Debavelaere
Felix Debavelaere, from Domaine Rois Mages mentions the different personnalities of the Rully appellation. It is not easy to put it in a single box, not only because it can be produced in red and white but also because the wines can show different characters according to where the vines are planted. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 2021). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bourgo ...
At the heart of the terroirs of Mâcon-Bussières
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bussières, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
