Winery Vinné Sklepy LechoviceSauvignon Kabinetní Suché
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Kabinetní Suché
Pairings that work perfectly with Sauvignon Kabinetní Suché
Original food and wine pairings with Sauvignon Kabinetní Suché
The Sauvignon Kabinetní Suché of Winery Vinné Sklepy Lechovice matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of cod "bacalhau a gomes de sa, shrimp curry and coconut (thailand) or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Vinné Sklepy Lechovice's Sauvignon Kabinetní Suché.
Discover the grape variety: Kernling
Natural mutation of the kerner found in Germany in 1974 by Herrn Ludwig Hochdörffer and put in culture in 1995. Kernling can be found in Germany, Switzerland, England, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Sauvignon Kabinetní Suché from Winery Vinné Sklepy Lechovice are 0
Informations about the Winery Vinné Sklepy Lechovice
The Winery Vinné Sklepy Lechovice is one of of the world's great estates. It offers 46 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
