Winery Zámecké Vinařství BzenecCollection Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Collection Sauvignon
Pairings that work perfectly with Collection Sauvignon
Original food and wine pairings with Collection Sauvignon
The Collection Sauvignon of Winery Zámecké Vinařství Bzenec matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of grilled sardine fillets, shrimp and cherry tomato quiche or nanie's diced ham quiche.
Details and technical informations about Winery Zámecké Vinařství Bzenec's Collection Sauvignon.
Discover the grape variety: Orion
Interspecific crossing between the optima and the white Villard obtained in 1964 and in Germany by Gerhardt Erich Allweldt (1927-2005). It can be found in Germany, Denmark, the Netherlands, Switzerland, Sweden, Russia, ... not or little known in France.
Last vintages of this wine
The best vintages of Collection Sauvignon from Winery Zámecké Vinařství Bzenec are 0
Informations about the Winery Zámecké Vinařství Bzenec
The Winery Zámecké Vinařství Bzenec is one of of the world's great estates. It offers 42 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
