Winery Vinařství VajbarTerroir Pálava Chardonnay Pozdní Sběr
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Terroir Pálava Chardonnay Pozdní Sběr
Pairings that work perfectly with Terroir Pálava Chardonnay Pozdní Sběr
Original food and wine pairings with Terroir Pálava Chardonnay Pozdní Sběr
The Terroir Pálava Chardonnay Pozdní Sběr of Winery Vinařství Vajbar matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of endives au gratin without béchamel sauce, cucumber pie or ham and comté quiche.
Details and technical informations about Winery Vinařství Vajbar's Terroir Pálava Chardonnay Pozdní Sběr.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Vinařství Vajbar
The Winery Vinařství Vajbar is one of of the world's great estates. It offers 47 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
