The Winery Vinarstvi Rauš is one of the best wineries to follow in Morava.. It offers 23 wines for sale in of Morava to come and discover on site or to buy online.
Looking for the best Winery Vinarstvi Rauš wines in Morava among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Vinarstvi Rauš wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Vinarstvi Rauš wines with technical and enological descriptions.
How Winery Vinarstvi Rauš wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of broccoli gratin, papillotes of mackerel or mushroom, bacon and gruyere quiche.
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.
Fresh gastronomic whites.
How Winery Vinarstvi Rauš wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal with chanterelles and cream, breton galette with buckwheat flour or venison stew.
Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.
How Winery Vinarstvi Rauš wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of roast pork in the oven, baked whole salmon or chicken curry and onions.
On the nose the sweet wine of Winery Vinarstvi Rauš. often reveals types of flavors of earth.
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.
Planning a wine route in the of Morava? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Vinarstvi Rauš.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
