Winery Kayra Leona Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Leona Sauvignon Blanc of the Winery Kayra is in the top 80 of wines of Eastern Anatolia.
Wine flavors and olphactive analysis
On the nose the Leona Sauvignon Blanc of Winery Kayra in the region of Eastern Anatolia often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Leona Sauvignon Blanc
Pairings that work perfectly with Leona Sauvignon Blanc
Original food and wine pairings with Leona Sauvignon Blanc
The Leona Sauvignon Blanc of Winery Kayra matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea bream with white wine, chicken with scampi for christmas or spinach and goat cheese quiche.
Details and technical informations about Winery Kayra's Leona Sauvignon Blanc.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Last vintages of this wine
The best vintages of Leona Sauvignon Blanc from Winery Kayra are 2013, 2014
Informations about the Winery Kayra
The Winery Kayra is one of of the world's great estates. It offers 81 wines for sale in the of Eastern Anatolia to come and discover on site or to buy online.
The wine region of Eastern Anatolia
The wine region of Eastern Anatolia of Turkey. Wineries and vineyards like the Domaine Kayra or the Domaine Kayra produce mainly wines red, white and pink. The most planted grape varieties in the region of Eastern Anatolia are Okuzgozu, Bogazkere and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Eastern Anatolia often reveals types of flavors of cherry, citrus fruit or honey and sometimes also flavors of savory, pomegranate or rhubarb.
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The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
