Winery Vino & DestilatyRulandske Šedé Výběr z Hroznů
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Rulandske Šedé Výběr z Hroznů
Pairings that work perfectly with Rulandske Šedé Výběr z Hroznů
Original food and wine pairings with Rulandske Šedé Výběr z Hroznů
The Rulandske Šedé Výběr z Hroznů of Winery Vino & Destilaty matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of baked sardines with garlic, cuttlefish in sauce or gourmet croc-monsieur with comté cheese.
Details and technical informations about Winery Vino & Destilaty's Rulandske Šedé Výběr z Hroznů.
Discover the grape variety: Pinot gris
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Rulandske Šedé Výběr z Hroznů from Winery Vino & Destilaty are 0
Informations about the Winery Vino & Destilaty
The Winery Vino & Destilaty is one of of the world's greatest estates. It offers 4 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
