Winery ZD NěmčičkyCuvée Aromatic Vino Němčičky
White wine
This wine generally goes well with pork, vegetarian or lean fish.
Food and wine pairings with Cuvée Aromatic Vino Němčičky
Pairings that work perfectly with Cuvée Aromatic Vino Němčičky
Original food and wine pairings with Cuvée Aromatic Vino Němčičky
The Cuvée Aromatic Vino Němčičky of Winery ZD Němčičky matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of kale soup, baked mackerel or indian chicken (simplified korma).
Details and technical informations about Winery ZD Němčičky's Cuvée Aromatic Vino Němčičky.
Discover the grape variety: Zenit
Aromatic, fresh whites to enjoy young, with a pale golden robe and a light, airy palate, with signature aromas of white flowers, light muscat, stone fruits (apple, pear) and fresh herbal notes. Productive and disease-resistant. Grown mainly in Hungary for dry and semi-dry whites; contributes to the modern Hungarian ampelographic identity and produces accessible, typeful cuvées. Hungarian white hybrid obtained by disease-resistant crossing.
Informations about the Winery ZD Němčičky
The Winery ZD Němčičky is one of of the world's great estates. It offers 24 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
