Winery Castra RubraZahir Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Zahir Blanc
Pairings that work perfectly with Zahir Blanc
Original food and wine pairings with Zahir Blanc
The Zahir Blanc of Winery Castra Rubra matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of mackerel fillets (quick bake), navarin of the sea da gigi or ham and comté quiche.
Details and technical informations about Winery Castra Rubra's Zahir Blanc.
Discover the grape variety: Pinot gris
Pinot Gris is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot gris was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. Pinot Gris is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot Gris wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot gris is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.
Last vintages of this wine
The best vintages of Zahir Blanc from Winery Castra Rubra are 2013
Informations about the Winery Castra Rubra
The Winery Castra Rubra is one of of the world's great estates. It offers 28 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
News related to this wine
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The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
