Winery Vinidi - Veltlínske Červené Skoré

Winery VinidiVeltlínske Červené Skoré

The Veltlínske Červené Skoré of Winery Vinidi is a white wine from the region of Nitrianska.
This wine generally goes well with pork, vegetarian or lean fish.

Food and wine pairings with Veltlínske Červené Skoré

Pairings that work perfectly with Veltlínske Červené Skoré

Original food and wine pairings with Veltlínske Červené Skoré

The Veltlínske Červené Skoré of Winery Vinidi matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of leeks with ham and béchamel sauce, sliced tuna with tomato sauce or chipirons / squids with tomato (basque country).

Details and technical informations about Winery Vinidi's Veltlínske Červené Skoré.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Tempranillo

The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.

Informations about the Winery Vinidi

The winery offers 42 different wines.
Its wines get an average rating of 3.6.
It is in the top 30 of the best estates in the region
It is located in Nitrianska

The Winery Vinidi is one of of the world's great estates. It offers 35 wines for sale in the of Nitrianska to come and discover on site or to buy online.

Top wine Nitrianska
In the top 3000 of of Slovak Republic wines
In the top 250 of of Nitrianska wines
In the top 300000 of white wines
In the top 1000000 wines of the world

The wine region of Nitrianska

The wine region of Nitrianska of Slovak Republic. Wineries and vineyards like the Domaine Tajna or the Domaine Vins produce mainly wines white, red and pink. The most planted grape varieties in the region of Nitrianska are Cabernet-Sauvignon, Riesling and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Nitrianska often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, citrus fruit or red fruit.

News related to this wine

An overview of Saint-Véran appellation

Let’s have a look at Saint-Véran vineyard and discover the magnificent and very diverse landscapes of this appellation situated in the South of Bourgogne. Saint-Véran is one of the 5 Village appellations with Pouilly-Fuissé, Pouilly-Vinzelles, Pouilly-Loché and Viré-Clessé. Like them, it produces only white wines from the Chardonnay grape. What makes it special is that the vineyard is cut in two dinstinct parts by the vineyard of Pouilly-Fuissé. As anywhere else in the vineyard in Bourgogn ...

The Rully appellation seen by Felix Debavelaere

Felix Debavelaere, from Domaine Rois Mages mentions the different personnalities of the Rully appellation. It is not easy to put it in a single box, not only because it can be produced in red and white but also because the wines can show different characters according to where the vines are planted. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 2021). Our social media: Facebook: https://www.facebook.com/BourgogneWines​ Twitter: https://twitter.com/Bourgo ...

Chablis takes pride in its subsoil by Ivy NG

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this two-and-a-half-minute clip, Yvy NG describes the unique subsoil that Chablis is so proud of. ...

The word of the wine: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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