Winery Vínne Pivnice Svätý Jur - Chowaniec & KrajčírovičVeltlínské Zelené Neskorý Zber Suché
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínské Zelené Neskorý Zber Suché
Pairings that work perfectly with Veltlínské Zelené Neskorý Zber Suché
Original food and wine pairings with Veltlínské Zelené Neskorý Zber Suché
The Veltlínské Zelené Neskorý Zber Suché of Winery Vínne Pivnice Svätý Jur - Chowaniec & Krajčírovič matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of north welsch, tuna with tomatoes in the oven or zarzuela mayonapo.
Details and technical informations about Winery Vínne Pivnice Svätý Jur - Chowaniec & Krajčírovič's Veltlínské Zelené Neskorý Zber Suché.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Last vintages of this wine
The best vintages of Veltlínské Zelené Neskorý Zber Suché from Winery Vínne Pivnice Svätý Jur - Chowaniec & Krajčírovič are 0
Informations about the Winery Vínne Pivnice Svätý Jur - Chowaniec & Krajčírovič
The Winery Vínne Pivnice Svätý Jur - Chowaniec & Krajčírovič is one of of the world's great estates. It offers 44 wines for sale in the of Južnoslovenská to come and discover on site or to buy online.
The wine region of Južnoslovenská
The wine region of Južnoslovenská of Slovak Republic. Wineries and vineyards like the Chateau Belá or the Domaine Strekov 1075 produce mainly wines white, red and pink. The most planted grape varieties in the region of Južnoslovenská are Cabernet-Sauvignon, Riesling and Pinot gris, they are then used in wines in blends or as a single variety. On the nose of Južnoslovenská often reveals types of flavors of grapefruit, slate or oil and sometimes also flavors of non oak, earth or microbio.
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.
