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. |
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;
Cervené(Pinot Noir):2.6%* Colour: Light red with brick gleams. Palate: Full-bodied, harmonious palate with suggestion of nuts to blackberry. | 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. |
