Winery ZelnaOlaszrizling
White wine
This wine generally goes well with vegetarian, poultry or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Olaszrizling of Winery Zelna in the region of Balaton often reveals types of flavors of earth, microbio or vegetal and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Olaszrizling
Pairings that work perfectly with Olaszrizling
Original food and wine pairings with Olaszrizling
The Olaszrizling of Winery Zelna matches generally quite well with dishes of mature and hard cheese, vegetarian or poultry such as recipes of pork terrine with beaufort cheese, light tuna-tomato quiche (without cream) or turkey escalope with cream and shallots.
Details and technical informations about Winery Zelna's Olaszrizling.
Discover the grape variety: Cabernet-Cantor
Interspecific crossing between Chancellor and Solaris made in 1989 by Norbert Becker of the Freiburg Research Institute in Germany. Cabernet-Cantor can be found in Germany, Switzerland, the Netherlands, Belgium, Lithuania, Poland, ... little known in France.
Last vintages of this wine
The best vintages of Olaszrizling from Winery Zelna are 2015, 2020, 2019, 0 and 2018.
Informations about the Winery Zelna
The Winery Zelna is one of of the world's greatest estates. It offers 18 wines for sale in the of Balaton to come and discover on site or to buy online.
The wine region of Balaton
Balatonboglar (South Balaton) is one of several wine regions on the shores of Lake Balaton, in the Transdanubia region of western Hungary. Lake Balaton is a Long, thin freshwater lake measuring almost 80 kilometers (50 miles) in Length, sometimes referred to as the 'Hungarian Sea. ' It is the largest lake in Central Europe and Hungary's most popular tourist destination. A wide portfolio of the popular, internationally recognized Grape varieties are grown here, including a number of the French classics.
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.
