Winery EuxinogradeRiesling & Red Misket
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Riesling & Red Misket of the Winery Euxinograde is in the top 70 of wines of Melnik.
Food and wine pairings with Riesling & Red Misket
Pairings that work perfectly with Riesling & Red Misket
Original food and wine pairings with Riesling & Red Misket
The Riesling & Red Misket of Winery Euxinograde matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of guinea fowl with cabbage, salmon in bellevue or moroccan chicken tagine.
Details and technical informations about Winery Euxinograde's Riesling & Red Misket.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Riesling & Red Misket from Winery Euxinograde are 0
Informations about the Winery Euxinograde
The Winery Euxinograde is one of of the world's greatest estates. It offers 5 wines for sale in the of Melnik to come and discover on site or to buy online.
The wine region of Melnik
The wine region of Melnik of Bulgaria. Wineries and vineyards like the Domaine Zagreus or the Logodaj Winery produce mainly wines red, white and pink. The most planted grape varieties in the region of Melnik are Melnik, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Melnik often reveals types of flavors of cherry, red fruit or walnut and sometimes also flavors of non oak, earth or microbio.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
