Winery Domeniile BoieruEpiscopal Sauvignon Blanc - Traminer
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Episcopal Sauvignon Blanc - Traminer
Pairings that work perfectly with Episcopal Sauvignon Blanc - Traminer
Original food and wine pairings with Episcopal Sauvignon Blanc - Traminer
The Episcopal Sauvignon Blanc - Traminer of Winery Domeniile Boieru matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna provencal style, risotto of the sea or zucchini and goat cheese quiche.
Details and technical informations about Winery Domeniile Boieru's Episcopal Sauvignon Blanc - Traminer.
Discover the grape variety: Noir Fleurien
Light, fruity reds with a clear ruby robe, silky tannins and a supple palate, with unassuming aromas of red fruits (cherry, raspberry) and fresh floral notes. Airy profile to drink young. Preserved in INRAE varietal collections, it reflects the pre-phylloxera ampelographic diversity of central France and is among the heritage varieties under study. Rare, near-extinct native French black grape, once grown in central France.
Last vintages of this wine
The best vintages of Episcopal Sauvignon Blanc - Traminer from Winery Domeniile Boieru are 0
Informations about the Winery Domeniile Boieru
The Winery Domeniile Boieru is one of of the world's greatest estates. It offers 13 wines for sale in the of Transylvania to come and discover on site or to buy online.
The wine region of Transylvania
Romanian plateau encircled by the Carpathians, one of the country's coolest regions. Key sub-zones: Târnave (largest), Lechința, Alba Iulia, Aiud. Signature aromatic whites: native Fetească Albă and Regală with green apple, peach, white flowers, honey and spice, taut palate. Floral Traminer (lychee, rose), vivid Riesling, chiselled Sauvignon, ample Pinot Gris.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
