Winery Domeniile SamburestiSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Domeniile Samburesti is in the top 10 of wines of Samburesti.
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 Domeniile Samburesti matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon steaks with lentils, yakisoba (fried noodles) or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Domeniile Samburesti's Sauvignon Blanc.
Discover the grape variety: Couderc 13
A direct producer hybrid obtained by Georges Couderc by crossing Vitis Lincecumii (Buckley) with 162-5 Couderc, the latter having 3/4 blood of Vinifera-Rupestris. Today, like most hybrids, it has practically disappeared. It can still be found in a mixture in very old vineyards, the photographs below were taken in the Ardèche, on the border with the Gard, north of Saint Ambroix.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Domeniile Samburesti are 2015, 2012, 2017, 2016 and 0.
Informations about the Winery Domeniile Samburesti
The Winery Domeniile Samburesti is one of of the world's greatest estates. It offers 9 wines for sale in the of Samburesti to come and discover on site or to buy online.
The wine region of Samburesti
The wine region of Samburesti of Romania. Wineries and vineyards like the Chateau Valvis or the Domaine Castel Bolovanu produce mainly wines red, white and pink. The most planted grape varieties in the region of Samburesti are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Samburesti often reveals types of flavors of cherry, tree fruit or dried fruit and sometimes also flavors of cheese, blueberry or blackberry.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
