Winery Ivo VarbanovL'Elisir d'Amore Viognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the L'Elisir d'Amore Viognier of Winery Ivo Varbanov in the region of Thracian Valley often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with L'Elisir d'Amore Viognier
Pairings that work perfectly with L'Elisir d'Amore Viognier
Original food and wine pairings with L'Elisir d'Amore Viognier
The L'Elisir d'Amore Viognier of Winery Ivo Varbanov matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of pan-fried black pudding with apples, rabbit marinated with herbs and mustard or blanquette of the sea.
Details and technical informations about Winery Ivo Varbanov's L'Elisir d'Amore Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of L'Elisir d'Amore Viognier from Winery Ivo Varbanov are 2017, 0
Informations about the Winery Ivo Varbanov
The Winery Ivo Varbanov is one of of the world's great estates. It offers 30 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
