Winery Víno LeviceVeltlínske Zelené Suché Neskorý Zber
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Veltlínske Zelené Suché Neskorý Zber
Pairings that work perfectly with Veltlínske Zelené Suché Neskorý Zber
Original food and wine pairings with Veltlínske Zelené Suché Neskorý Zber
The Veltlínske Zelené Suché Neskorý Zber of Winery Víno Levice matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of stuffed tomatoes, tuna sandwich or calamari with chorizo.
Details and technical informations about Winery Víno Levice's Veltlínske Zelené Suché Neskorý Zber.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). 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 bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Veltlínske Zelené Suché Neskorý Zber from Winery Víno Levice are 2019, 0
Informations about the Winery Víno Levice
The Winery Víno Levice is one of of the world's greatest estates. It offers 12 wines for sale in the of Nitrianska to come and discover on site or to buy online.
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.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
