Winery QuantumSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Quantum in the region of Thracian Valley often reveals types of flavors of microbio, vegetal or tree fruit and sometimes also flavors of citrus fruit, tropical fruit.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Quantum matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of baked salmon mediterranean style, easy seafood gratin or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Quantum's Sauvignon Blanc.
Discover the grape variety: Petit Manseng
Exceptional sweet wines obtained by on-vine drying, with an unctuous mouth balanced by cutting acidity, featuring intense aromas of candied pineapple, mango, candied citrus, dried apricot, honey, dried fruits and sweet spice notes. Very high ageing potential. Star of Jurançon moelleux AOC and Pacherenc du Vic-Bilh AOC, also made as ambitious dry wines. Very late-ripening native grape of Béarn (South-West France).
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Quantum are 2013, 2019, 2016, 2011 and 2018.
Informations about the Winery Quantum
The Winery Quantum is one of of the world's greatest estates. It offers 15 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Maturation
Transformation undergone by the grape when it is enriched with sugar and loses some of its acidity to reach maturity.
