Winery EvrosSauvignon Blanc - Viognier
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Sauvignon Blanc - Viognier of the Winery Evros is in the top 40 of wines of Rose Valley.
Food and wine pairings with Sauvignon Blanc - Viognier
Pairings that work perfectly with Sauvignon Blanc - Viognier
Original food and wine pairings with Sauvignon Blanc - Viognier
The Sauvignon Blanc - Viognier of Winery Evros matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of cassoulet of yesteryear, duck breast in a crust or skate with capers.
Details and technical informations about Winery Evros's Sauvignon Blanc - Viognier.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). 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 small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Sauvignon Blanc - Viognier from Winery Evros are 2019, 0
Informations about the Winery Evros
The Winery Evros is one of of the world's greatest estates. It offers 2 wines for sale in the of Rose Valley to come and discover on site or to buy online.
The wine region of Rose Valley
Danubian Plains is a wine region covering a large Part of northern Bulgaria. It is one of just two PGI wine designations in the country permitted by the EU for export to Union members. The other is Thracian Lowlands. The two PGIs were introduced in 2007 as Bulgaria became a member of the EU.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
