Winery Vino BudimirVera
White wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
On the nose the Vera of Winery Vino Budimir in the region of Central Serbia often reveals types of flavors of earth.
Food and wine pairings with Vera
Pairings that work perfectly with Vera
Original food and wine pairings with Vera
The Vera of Winery Vino Budimir matches generally quite well with dishes of spicy food or sweet desserts such as recipes of seafood, chorizo and chicken paella from patou or the coughing cat's apple crumble.
Details and technical informations about Winery Vino Budimir's Vera.
Discover the grape variety: Muscaris
An interspecific cross between Solaris and Muscat à petits grains blancs, obtained in Freiburg (Germany) in 1987 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. Muscaris can be found in Germany, the Netherlands, Italy and France.
Last vintages of this wine
The best vintages of Vera from Winery Vino Budimir are 2008, 0
Informations about the Winery Vino Budimir
The Winery Vino Budimir is one of of the world's greatest estates. It offers 16 wines for sale in the of Central Serbia to come and discover on site or to buy online.
The wine region of Central Serbia
The wine region of Central Serbia of Serbia. Wineries and vineyards like the Domaine Matalj Vinarija or the Domaine Aleksandrovic produce mainly wines red, white and pink. The most planted grape varieties in the region of Central Serbia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Central Serbia often reveals types of flavors of minerality, oil or cheese and sometimes also flavors of floral, cream or smoke.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
