Pálava (grape)

Pálava (grape) is a white wine grape variety that originated in the Czech Republic. It was created in 1953 by crossing two other grape varieties, Müller Thurgau and Gewürztraminer. The grape is named after the Pálava Hills, a region in South Moravia known for its wine production.

History

The Pálava grape was first bred in 1953 by Professor Josef Veverka at the Wine Research Institute in Lednice. The aim was to create a grape variety that combined the best characteristics of its parent varieties, Müller Thurgau and Gewürztraminer. The result was a grape that produces wines with a distinctive aroma and flavor profile, similar to that of Gewürztraminer.

Characteristics

Pálava grapes are small to medium-sized, with a yellow-green skin that can sometimes have a pinkish hue. The grapes ripen late in the season, usually in late September or early October. The wines produced from Pálava grapes are typically full-bodied and aromatic, with notes of tropical fruit, rose petals, and spices. They are often sweet, but can also be made in a dry style.

Viticulture

Pálava is primarily grown in the Moravian wine region of the Czech Republic, particularly in the sub-regions of Mikulov and Velké Pavlovice. The grape is well-suited to the region's cool climate and limestone soils, which help to produce wines with high acidity and complex flavors.

Wine styles

Pálava wines are typically made in a sweet or semi-sweet style, similar to Gewürztraminer. However, some winemakers also produce dry versions of Pálava, which can be more balanced and less overtly fruity. The wines are often aged in oak barrels, which can add additional complexity and structure.

Food pairing

Due to its aromatic profile and high acidity, Pálava pairs well with a variety of foods. It is particularly good with spicy dishes, such as those found in Thai or Indian cuisine, as well as with rich, creamy cheeses.

See also

• List of grape varieties
• Czech wine