Château PurcariSauvignon Blanc de Purcari
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc de Purcari of the Château Purcari is in the top 50 of wines of Moldova and in the top 10 of wines of South Eastern.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc de Purcari of Château Purcari in the region of South Eastern often reveals types of flavors of grapefruit, citrus or peach and sometimes also flavors of green apple, lime or lemon.
Food and wine pairings with Sauvignon Blanc de Purcari
Pairings that work perfectly with Sauvignon Blanc de Purcari
Original food and wine pairings with Sauvignon Blanc de Purcari
The Sauvignon Blanc de Purcari of Château Purcari matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of grilled sardine fillets, mussels with cream supers or nanie's diced ham quiche.
Details and technical informations about Château Purcari's Sauvignon Blanc de Purcari.
Discover the grape variety: Knipperlé
Knipperlé blanc is a grape variety that originated in France (Alsace). 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 to medium sized bunches and small to medium sized grapes. Knipperlé blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Sauvignon Blanc de Purcari from Château Purcari are 2019, 2018, 2017, 2011 and 2016.
Informations about the Château Purcari
The Château Purcari is one of of the world's great estates. It offers 41 wines for sale in the of South Eastern to come and discover on site or to buy online.
The wine region of South Eastern
The wine region of South Eastern of Moldova. Wineries and vineyards like the Château Purcari or the Château Purcari produce mainly wines red, sparkling and white. The most planted grape varieties in the region of South Eastern are Cabernet-Sauvignon, Chardonnay and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of South Eastern often reveals types of flavors of cherry, butter or orange and sometimes also flavors of almonds, pear or lemon.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
