Czech Republic

The Czech Republic is a small but long-established wine producer, and almost all of its vineyards lie in the east, in Moravia. Bohemia, in the west, has a smaller wine sector centred on the Mělník and Litoměřice areas. Moravian subregions such as Znojmo, Mikulov, Velké Pavlovice and Slovácko account for the overwhelming share of plantings. Most wine is consumed domestically, so it is seldom seen abroad. The country is far better known for beer and fruit spirits.

The climate is continental, with warm summers, cold winters and a real risk of spring frost. Moravia sits at a similar latitude to Austria's Weinviertel and shares much of its character, including loess and clay soils and limestone in the Pálava hills. White varieties dominate, led by Grüner Veltliner, Müller-Thurgau, Welschriesling and Riesling, alongside Pinot Blanc and Sauvignon Blanc. Red plantings include Frankovka (Blaufränkisch), St. Laurent, Zweigelt and Modrý Portugal. Pálava, a locally bred aromatic cross, is a distinctly Czech variety. Burčák, a young, partially fermented must, is a seasonal autumn tradition.

Among spirits, slivovice, a plum brandy made especially in Moravia and the White Carpathians, is the best-known fruit distillate. Herbal bitters such as Becherovka, from Karlovy Vary, are another national tradition. Beer, however, defines Czech drinking culture. Pilsner Urquell, first brewed in Plzeň in 1842, set the template for pale golden lager, and the country consistently ranks among the highest in the world for per-capita beer consumption. Czech lagers are typically made with Saaz hops, soft water and long cold maturation, giving a firm bitterness and a clean, bready malt character.