Wine Tasting Guide for Moravia

Approaching Moravian wines can be both exciting and slightly intimidating for visitors unfamiliar with Czech viticulture. Unlike more internationally recognized wine regions, Moravia has its own grape varieties, classification systems, and tasting traditions that differ from what you might encounter elsewhere.

This guide will help you navigate Moravian wine culture with confidence, from understanding the key grape varieties to knowing what to expect during a cellar visit.

Key Grape Varieties

Understanding the main grape varieties is essential for navigating Moravian wines. While international varieties are grown, the region's character comes from traditional Central European grapes and unique local crossings.

White Varieties (Bile vino)

White wines dominate Moravian production, accounting for approximately 65% of all wines made. The climate and soils are particularly suited to aromatic and crisp styles.

Palava - This is Moravia's signature grape, a local crossing of Muller-Thurgau and Gewurztraminer developed at Velke Pavlovice in 1977. It produces intensely aromatic wines with notes of rose petals, lychee, and exotic spices. Usually off-dry to semi-sweet, Palava is highly versatile with food and represents the best of Czech wine innovation.

Ryzlink vlassky (Welschriesling) - Not to be confused with Rhine Riesling, this variety produces lighter, crisper wines with green apple and citrus notes. It's widely planted and offers excellent value for everyday drinking.

Ryzlink rynsky (Rhine Riesling) - The true Riesling thrives in the limestone soils of Palava, producing wines with pronounced minerality and aging potential. Top examples from producers like Sonberk rival those from more famous regions.

Veltlinske zelene (Gruner Veltliner) - Austria's famous grape performs beautifully in the similar conditions of South Moravia. Expect peppery, herbal notes with crisp acidity, perfect as an aperitif or with light dishes.

Sauvignon Blanc - The Znojmo region produces excellent Sauvignon with distinctive grassy, gooseberry character. Often more restrained than New World examples, these wines show the variety's elegant side.

Red Varieties (Cervene vino)

While less famous than the whites, Moravian reds have improved dramatically in quality over the past two decades. The warmest sites in Velke Pavlovice and around Mikulov produce increasingly serious reds.

Svatovavrinecke (Saint Laurent) - The most successful red variety in Moravia, producing medium-bodied wines with cherry and subtle spice notes. Think of it as a lighter alternative to Pinot Noir, though with its own distinct character.

Frankovka (Blaufrankisch) - A traditional Central European variety producing structured wines with dark fruit and peppery finish. The best examples can age for several years and pair wonderfully with game dishes.

Modry Portugal (Blauer Portugieser) - Light, easy-drinking red often served slightly chilled. Popular locally for casual consumption and harvest season celebrations.

Rose and Sweet Wines

Rose wines (ruzove vino) are increasingly popular, made from red varieties in a fresh, fruit-forward style. Sweet wines, including late harvest (pozdn sbr) and selection wines (vybr z hroznu), showcase the region's ability to produce complex dessert styles, particularly from aromatic varieties like Palava and Traminer.

Understanding Czech Wine Classification

Czech wines are classified by quality levels, which indicate both grape ripeness at harvest and production regulations. Understanding this system helps you choose wines that match your preferences and budget.

Stolni vino (Table Wine) - Basic category with minimal requirements. Rarely seen in quality-focused wineries.

Zemske vino (Country Wine) - A step up, allowing more flexibility in production. Some innovative winemakers use this category for experimental wines.

Jakostni vino (Quality Wine) - The main quality category, further divided by ripeness levels from kabinet (lightest) through late harvest and selection wines (richest).

VOC (Vina Originalni Certifikace) - The highest designation, similar to French AOC, indicating wines made from specific varieties in defined regions according to strict rules. VOC wines represent the pinnacle of Czech winemaking.

Wine Tasting Etiquette

Moravian wine culture is warm and welcoming, but knowing local customs enhances the experience:

• Reservations - Always book ahead for cellar visits, especially at smaller producers. Walk-ins are possible at larger establishments but not guaranteed
• Group size - Many tastings require minimum 2-4 people. Solo travelers should ask about joining existing groups
• Tasting fees - Expect to pay for tastings, typically 200-500 CZK depending on wines selected. This is credited toward purchases at some wineries
• Spitting - While accepted at professional tastings, many casual cellar visits expect you to drink. Pace yourself accordingly
• Purchases - Buying a bottle or two is appreciated after a tasting, though not obligatory. Prices are usually better than retail

How to Taste Like a Professional

Whether you are a novice or experienced taster, following a systematic approach helps you appreciate and remember wines better:

Step 1: Look - Hold your glass at a 45-degree angle against a white background. Note the color intensity and clarity. Moravian whites range from pale green-gold (young Welschriesling) to deep gold (aged late-harvest wines).

Step 2: Smell - Swirl the glass gently to release aromas. Take short sniffs rather than one deep inhale. Try to identify primary fruit aromas, secondary fermentation notes (yeast, cream), and tertiary aging characters (nuts, honey).

Step 3: Taste - Take a moderate sip and let it coat your entire mouth. Notice the sweetness, acidity, body, and tannins (for reds). The finish - how long flavors linger - indicates quality.

Step 4: Reflect - Consider balance (are all elements harmonious?) and complexity (does the wine reveal different layers?). Most importantly, do you enjoy it? Personal preference matters most.

Pairing Moravian Wines with Food

Local cuisine offers natural pairings for Moravian wines:

• Palava - Asian-influenced dishes, spicy cuisine, blue cheese
• Welschriesling - Light salads, fresh goat cheese, appetizers
• Gruner Veltliner - Schnitzel, white fish, vegetable dishes
• Saint Laurent - Duck, pork roast, mushroom dishes
• Late-harvest wines - Fruit desserts, foie gras, aged cheeses

Ready to put your knowledge into practice? Explore our guide to South Moravian Wineries to find the perfect places to taste, or contact us for personalized recommendations.