Winery Víno MikulovSommelier Club Sauvignon Pozdní Sběr
Sweet wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sommelier Club Sauvignon Pozdní Sběr
Pairings that work perfectly with Sommelier Club Sauvignon Pozdní Sběr
Original food and wine pairings with Sommelier Club Sauvignon Pozdní Sběr
The Sommelier Club Sauvignon Pozdní Sběr of Winery Víno Mikulov matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon koulibiac, gari (cassava flour) with shrimps (africa) or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Víno Mikulov's Sommelier Club Sauvignon Pozdní Sběr.
Discover the grape variety: Melon blanc et rouge
Very old Burgundian grape variety. According to published genetic analyses, it is the result of a natural cross between Pinot and Gouais, which are the same parents of Gamay. Melon can be found in Germany, Croatia, Bulgaria, ... in France it is nowadays mostly multiplied in the Loire Valley, registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Sommelier Club Sauvignon Pozdní Sběr from Winery Víno Mikulov are 2017, 0, 2016, 2019 and 2015.
Informations about the Winery Víno Mikulov
The Winery Víno Mikulov is one of of the world's greatest estates. It offers 41 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: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
