Winery Vinarství KristKristovy Poklady Sylvánské Zelené Pozdní Sběr
Sweet wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Kristovy Poklady Sylvánské Zelené Pozdní Sběr
Pairings that work perfectly with Kristovy Poklady Sylvánské Zelené Pozdní Sběr
Original food and wine pairings with Kristovy Poklady Sylvánské Zelené Pozdní Sběr
The Kristovy Poklady Sylvánské Zelené Pozdní Sběr of Winery Vinarství Krist matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of quinoa with shrimp, navarin of lamb or coconut chicken and curry.
Details and technical informations about Winery Vinarství Krist's Kristovy Poklady Sylvánské Zelené Pozdní Sběr.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. 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 white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Informations about the Winery Vinarství Krist
The Winery Vinarství Krist is one of of the world's great estates. It offers 57 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: 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.
