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| CZECH WINE RATING | ||
1983 * * * * 1984 * 1985 * * 1986 * * * 1987 * * 1988 * * * * 1989 * * 1990 * * * * | 1991 * * * * 1992 * * * * 1993 * * * * 1994 * * 1995 * * 1996 * 1997 * * * * Wine of the century 1998 * * | * . . . . . . . low quality * * . . . . . average quality * * * . . . . very good quality * * * * . . . superior quality |
| WHITE WINE | ||
| Rhenish Riesling: 5%* Colour: Yellow-green colour. Palate: Delicate blossom passing to linden bloom. Full-bodied, spicy with characteristic sour taste. Use: preparation of light fish and poultry. Sauvignon: 1.9%* Colour: Light green-yellow. Palate: aroma characteristics: nettles to peach. Spicy palate influenced by the aroma. Harmony sour tastes, becoming smoother as ripens. Use: Best served with Poultry, Smoked fish, desserts. Muller Thurgau: 19.5%* A favoured vintage in the Czech republic. Colour: Yellow- green. Palate: smooth muscatel to vanilla aroma. Lower content of sour taste. A light drinking wine. Use: Best served with vegetable soup, soft cheese. | Rulandské bílé (Pinot Blanc): 5.7%* Colour: Light yellow. Palate: almond aroma to bread. Higher content of harder sour taste. Improves in quality by ageing. Use: Preparation of Beef and lighter treatment of Pork; egg dishes, French salads, and ham. Rulandské Sedé (Pinot Gris): 1.5%* Colour: Golden-yellow. Palate: neutral aroma, but full extractive palate. Use: Best served with more succinct poultry treatment, beef. Veltlínské zelené: (green) 18%* Colour: Light yellow colour with green gleams. Palate: From heavier soils there is a linden aroma. From gravel soil there is a hint of spicy-almond tones. The palate is fresh, live, soft and drinkable. Use: Best with: vegetable soups and dishes and for wine cocktails. | Chardonnay: 1.6%* Colour: Light yellow. Palate: characteristic aroma, and full palate with piquant, pleasant sour tastes. Use: best served with Oysters, fish. Tramín: 1.4%* Colour: Higher golden-yellow. Palate: full characteristic aroma, remenicent of red roses. Lower content of sour taste, full-bodied and spicy. Usually lower sugar remainder. Use: Best served with sweet hours-d'oeuvres, desserts, goat cheese. Ryzling vlask: 12.6%* Colour: Light yellow-green. Palate: neutral fragrance, aroma. Higher content of sour taste. Use: the basic raw material for sparkling wine production. Also suitable for wine cocktails. * percentage of total wine production in the Czech Republic. |
| RED WINE | ||
| Svatovavrinecke: Colour: Dark red colour of czech garnets with a violet gleam. Palate: The aroma and palate is remenicent of the flavour of slightly burnt damson-cheese. Higher content of tans. Use: Preparation of spicy pork meat and venison dishes. Rulandské | Frankovka: 5.3%* Colour: Dark ruby. Palate: Full-bodied, smoother palate with stone-fruit core. Use: Best served with Venison, dark meatand cheeses with green mould.
| Portugalské modré: (blue) Colour: Ruby. Palate: smooth aromatic and light palate, pleasant with lower content of tans. Use: Best served with Poultry dishes, pheasant, duck, goose and Italian cuisine in general. * percentage of total wine production in the Czech Republic. |
| This is a heavily edited and reformatted version of a page which can be found at Squaremeal.cz. The author: Tomás Beseda is the President of the Czech National Wine Bank and a member of the expert group for wine classification in the Czech Republic. |