Winery Víno MikulovSommelier Club Sylvánské Zelené Kabinetni
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Sommelier Club Sylvánské Zelené Kabinetni
Pairings that work perfectly with Sommelier Club Sylvánské Zelené Kabinetni
Original food and wine pairings with Sommelier Club Sylvánské Zelené Kabinetni
The Sommelier Club Sylvánské Zelené Kabinetni of Winery Víno Mikulov matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of penne with shrimp and zucchini, cicadas at the chib or ham croquette with purée.
Details and technical informations about Winery Víno Mikulov's Sommelier Club Sylvánské Zelené Kabinetni.
Discover the grape variety: Kyoho
Tetraploid variety, of Japanese origin, which would have been obtained in 1939 by Oinoue by crossing the ishinara wase - mutation of campbell early - by the centennial seedless. In Japan, Kyoho is a very important cultivar. It is also found in South Korea, in the Republic of China (Taiwan), in the United States (California), in Chile, in Brazil, in Australia, etc.
Last vintages of this wine
The best vintages of Sommelier Club Sylvánské Zelené Kabinetni from Winery Víno Mikulov are 2015, 0
Informations about the Winery Víno Mikulov
The Winery Víno Mikulov is one of of the world's great 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: Farm
Wine dominated by a strong acidity and/or biting tannins. In this case, the components of the wine need to melt, i.e. to harmonize during the maturation in the cellar.
