Winery VinkorVeltlinske Zelené Neskorý Zber
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlinske Zelené Neskorý Zber
Pairings that work perfectly with Veltlinske Zelené Neskorý Zber
Original food and wine pairings with Veltlinske Zelené Neskorý Zber
The Veltlinske Zelené Neskorý Zber of Winery Vinkor matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of sauerkraut (with tips so to do!!!), cucumber pie or quenelles in nantua sauce.
Details and technical informations about Winery Vinkor's Veltlinske Zelené Neskorý Zber.
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.
Informations about the Winery Vinkor
The Winery Vinkor is one of of the world's great estates. It offers 30 wines for sale in the of Slovakia to come and discover on site or to buy online.
The wine region of Slovakia
Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
