Winery BjelicaBabaroga Penušavac
This wine generally goes well with pork, vegetarian or poultry.
The Babaroga Penušavac of the Winery Bjelica is in the top 60 of wines of Srem.
Food and wine pairings with Babaroga Penušavac
Pairings that work perfectly with Babaroga Penušavac
Original food and wine pairings with Babaroga Penušavac
The Babaroga Penušavac of Winery Bjelica matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rabbit stew the old fashioned way, salmon steaks with lemon and shallot sauce or summer tuna quiche.
Details and technical informations about Winery Bjelica's Babaroga Penušavac.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Bjelica
The Winery Bjelica is one of of the world's greatest estates. It offers 5 wines for sale in the of Srem to come and discover on site or to buy online.
The wine region of Srem
The wine region of Srem of Serbia. Wineries and vineyards like the Domaine Bjelica or the Domaine Erdevik produce mainly wines white, red and pink. The most planted grape varieties in the region of Srem are Merlot, Cabernet-Sauvignon and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Srem often reveals types of flavors of apples, blackberry or dried fruit and sometimes also flavors of floral, black fruit or spices.
News related to this wine
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.