Winery Vinařství FridrichSauvignon Pozdní Sběr Polosuché
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Pozdní Sběr Polosuché
Pairings that work perfectly with Sauvignon Pozdní Sběr Polosuché
Original food and wine pairings with Sauvignon Pozdní Sběr Polosuché
The Sauvignon Pozdní Sběr Polosuché of Winery Vinařství Fridrich matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sublime salmon (stuffed salmon), flambéed prawns or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Vinařství Fridrich's Sauvignon Pozdní Sběr Polosuché.
Discover the grape variety: Egiodola
Egiodola noir is a grape variety that originated in France (Languedoc). 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 large bunches of grapes of medium size. The Egiodola noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Vinařství Fridrich
The Winery Vinařství Fridrich is one of of the world's greatest estates. It offers 3 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
