Winery KalalaDostana Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Dostana Sauvignon Blanc
Pairings that work perfectly with Dostana Sauvignon Blanc
Original food and wine pairings with Dostana Sauvignon Blanc
The Dostana Sauvignon Blanc of Winery Kalala matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of gratin dauphinois with smoked salmon, zarzuela mayonapo or zucchini quiche.
Details and technical informations about Winery Kalala's Dostana Sauvignon Blanc.
Discover the grape variety: Epinou
A very old wine grape variety from the Auvergne vineyards. Today, it is practically no longer multiplied.
Informations about the Winery Kalala
The Winery Kalala is one of of the world's great estates. It offers 14 wines for sale in the of Okanagan Valley to come and discover on site or to buy online.
The wine region of Okanagan Valley
The Okanagan Valley is one of six Designated Viticultural Areas in the Canadian province of British Columbia. The DryClimate in this "pocket desert" produces some unique wines made from Merlot, Cabernet Sauvignon, Riesling, Pinot Noir, Pinot Blanc, Pinot Gris and Chardonnay. There is now an almost even split between white and red grapes planted, with Merlot the most common variety. Ice wine can be produced in the Okanagan Valley but the necessary temperatures are not as consistent as on the east coast, where the winters are much colder.
The wine region of British Columbia
British Columbia is Canada's westernmost province, located on the edge of the Pacific Ocean. The diversity of landscapes here – from rainy islands to desert-like valley floors – means that a wide variety of Grapes are planted here. They include Chardonnay, Pinot Noir and Riesling, as well as Cabernet Sauvignon and Merlot. While volumes are lower than those of the province of Ontario, British Columbia is home to a rapidly growing wine industry.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
