Winery Zámecké Vinařství BzenecMorava Classic Veltlínské Zelené
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Morava Classic Veltlínské Zelené
Pairings that work perfectly with Morava Classic Veltlínské Zelené
Original food and wine pairings with Morava Classic Veltlínské Zelené
The Morava Classic Veltlínské Zelené of Winery Zámecké Vinařství Bzenec matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of white cabbage with bacon, tuna with tomatoes in the oven or lobster tail armorican style.
Details and technical informations about Winery Zámecké Vinařství Bzenec's Morava Classic Veltlínské Zelené.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Last vintages of this wine
The best vintages of Morava Classic Veltlínské Zelené from Winery Zámecké Vinařství Bzenec are 2017, 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
