Winery Vitis PezinokVia Vinum Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Via Vinum Chardonnay
Pairings that work perfectly with Via Vinum Chardonnay
Original food and wine pairings with Via Vinum Chardonnay
The Via Vinum Chardonnay of Winery Vitis Pezinok matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of croziflette, tuna pizza or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Vitis Pezinok's Via Vinum Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
