Winery Crama TrantuSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Crama Trantu is in the top 60 of wines of Murfatlar.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Crama Trantu in the region of Murfatlar often reveals types of flavors of citrus fruit, floral.
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 Crama Trantu matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna sandwich, shrimps with curry and coconut milk or vegan leek and tofu quiche.
Details and technical informations about Winery Crama Trantu's Sauvignon Blanc.
Discover the grape variety: Centennial seedless
Cross between gold and Q25-6 (F2 emperor x Pirovano 75 or sultana moscata) obtained in the United States in 1966 by Professor Harold P. Olmo of the University of Davis (California). At the end of 2005, Centennial seedless was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Crama Trantu are 2017, 0, 2018
Informations about the Winery Crama Trantu
The Winery Crama Trantu is one of of the world's greatest estates. It offers 17 wines for sale in the of Murfatlar to come and discover on site or to buy online.
The wine region of Murfatlar
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
