Winery Vinarske SkolyChardonnay Veltlínské zelené
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay Veltlínské zelené
Pairings that work perfectly with Chardonnay Veltlínské zelené
Original food and wine pairings with Chardonnay Veltlínské zelené
The Chardonnay Veltlínské zelené of Winery Vinarske Skoly matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of macaroonade from sète, lemon and tuna risotto or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Vinarske Skoly's Chardonnay Veltlínské zelené.
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 Chardonnay Veltlínské zelené from Winery Vinarske Skoly are 0
Informations about the Winery Vinarske Skoly
The Winery Vinarske Skoly is one of of the world's greatest estates. It offers 11 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
