Winery Domeniul BogdanSelection Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Selection Sauvignon Blanc
Pairings that work perfectly with Selection Sauvignon Blanc
Original food and wine pairings with Selection Sauvignon Blanc
The Selection Sauvignon Blanc of Winery Domeniul Bogdan matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon and leek gratin, wok of shrimps with vegetables or zucchini and goat cheese quiche.
Details and technical informations about Winery Domeniul Bogdan's Selection Sauvignon Blanc.
Discover the grape variety: Prunelard
Prunelard noir is a grape variety that originated in France (Tarn). 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 bunches, and grapes of medium size. The Prunelard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Selection Sauvignon Blanc from Winery Domeniul Bogdan are 0, 2015
Informations about the Winery Domeniul Bogdan
The Winery Domeniul Bogdan is one of of the world's great estates. It offers 66 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
