Winery Vitis PezinokSilvánske Zelené
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Silvánske Zelené
Pairings that work perfectly with Silvánske Zelené
Original food and wine pairings with Silvánske Zelené
The Silvánske Zelené of Winery Vitis Pezinok matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of mussels with curry, caramel pork or chicken chawarma.
Details and technical informations about Winery Vitis Pezinok's Silvánske Zelené.
Discover the grape variety: Schioppettino
A very old grape variety that most likely originated in the Friuli Valley in northeastern Italy. Almost unknown in France, it can be found in Slovenia, in the United States (California, etc.), etc. It is not related to ribolla gialla.
Informations about the Winery Vitis Pezinok
The Winery Vitis Pezinok is one of of the world's great estates. It offers 53 wines for sale in the of Slovakia to come and discover on site or to buy online.
The wine region of Slovakia
Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
