Winery Vinařství U KapličkyVíno Dalibor Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Víno Dalibor Sauvignon
Pairings that work perfectly with Víno Dalibor Sauvignon
Original food and wine pairings with Víno Dalibor Sauvignon
The Víno Dalibor Sauvignon of Winery Vinařství U Kapličky matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sublime salmon (stuffed salmon), chinese fried shrimp ravioli or tuna, pepper and tomato quiche.
Details and technical informations about Winery Vinařství U Kapličky's Víno Dalibor Sauvignon.
Discover the grape variety: Knipperlé
Knipperlé blanc is a grape variety that originated in France (Alsace). 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 small to medium sized bunches and small to medium sized grapes. Knipperlé blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Víno Dalibor Sauvignon from Winery Vinařství U Kapličky are 2018, 0, 2016
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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
