Winery Vinařství U KapličkyGolden Wine Veltlínské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Golden Wine Veltlínské Zelené
Pairings that work perfectly with Golden Wine Veltlínské Zelené
Original food and wine pairings with Golden Wine Veltlínské Zelené
The Golden Wine Veltlínské Zelené of Winery Vinařství U Kapličky matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of nanie's diced ham quiche, endives with smoked salmon au gratin or tagliatelle with seafood and saffron cream.
Details and technical informations about Winery Vinařství U Kapličky's Golden Wine Veltlínské Zelené.
Discover the grape variety: Florental
Florental noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. The Florental noir is found in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Golden Wine Veltlínské Zelené from Winery Vinařství U Kapličky are 0
Informations about the Winery Vinařství U Kapličky
The Winery Vinařství U Kapličky is one of of the world's great estates. It offers 61 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
