Winery VinsD.S.C Sauvignon Neskorý Zber Suché
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with D.S.C Sauvignon Neskorý Zber Suché
Pairings that work perfectly with D.S.C Sauvignon Neskorý Zber Suché
Original food and wine pairings with D.S.C Sauvignon Neskorý Zber Suché
The D.S.C Sauvignon Neskorý Zber Suché of Winery Vins matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of oven-baked salmon mozzarella sandwiches, cuttlefish in sauce or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Vins's D.S.C Sauvignon Neskorý Zber Suché.
Discover the grape variety: Bicane
We do not know exactly its origin. It has been used as a genitor to obtain new varieties, Pirovano's Italia in 1911 is a proud example. Today, it is no longer multiplied in nurseries and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of D.S.C Sauvignon Neskorý Zber Suché from Winery Vins are 0
Informations about the Winery Vins
The Winery Vins is one of of the world's greatest estates. It offers 31 wines for sale in the of Malokarpatská to come and discover on site or to buy online.
The wine region of Malokarpatská
The wine region of Malokarpatská of Slovak Republic. Wineries and vineyards like the Domaine Rariga or the Domaine Vladimir Valenta produce mainly wines white, red and pink. The most planted grape varieties in the region of Malokarpatská are Cabernet-Sauvignon, Riesling and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Malokarpatská often reveals types of flavors of tree fruit, apples or citrus fruit and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
