Winery ZD NěmčičkySauvignon Moravské Zemské
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Moravské Zemské
Pairings that work perfectly with Sauvignon Moravské Zemské
Original food and wine pairings with Sauvignon Moravské Zemské
The Sauvignon Moravské Zemské of Winery ZD Němčičky matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of lasagne with salmon, goat cheese and spinach, american style lobster tails, great chef style or vegan leek and tofu quiche.
Details and technical informations about Winery ZD Němčičky's Sauvignon Moravské Zemské.
Discover the grape variety: Joubertin
Light and simply fruity reds with a pale ruby colour, silky tannins and an airy palate with moderate acidity, featuring undemonstrative red fruit aromas. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage grape varieties under study. Rare French black grape, once grown in the South-West.
Last vintages of this wine
The best vintages of Sauvignon Moravské Zemské from Winery ZD Němčičky are 0
Informations about the Winery ZD Němčičky
The Winery ZD Němčičky is one of of the world's greatest 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
