Winery Vinařství KubíkClassic Rulandské Šedé
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Classic Rulandské Šedé
Pairings that work perfectly with Classic Rulandské Šedé
Original food and wine pairings with Classic Rulandské Šedé
The Classic Rulandské Šedé of Winery Vinařství Kubík matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of steamed ginger fish (china), hake with small shrimps for cookeo or gratin in pink and blue.
Details and technical informations about Winery Vinařství Kubík's Classic Rulandské Šedé.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Classic Rulandské Šedé from Winery Vinařství Kubík are 2016, 0, 2018
Informations about the Winery Vinařství Kubík
The Winery Vinařství Kubík is one of of the world's great estates. It offers 48 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
