Winery KayraVintage Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Vintage Sauvignon Blanc of the Winery Kayra is in the top 10 of wines of Thrace.
Wine flavors and olphactive analysis
On the nose the Vintage Sauvignon Blanc of Winery Kayra in the region of Thrace often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Vintage Sauvignon Blanc
Pairings that work perfectly with Vintage Sauvignon Blanc
Original food and wine pairings with Vintage Sauvignon Blanc
The Vintage Sauvignon Blanc of Winery Kayra matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna and mayonnaise onigiri, fish pot or vegan leek and tofu quiche.
Details and technical informations about Winery Kayra's Vintage Sauvignon Blanc.
Discover the grape variety: Kadarka
Some say that it originated in Hungary, while others say it came from Turkey via Bulgaria. Known in Austria and more generally in Eastern Europe (Albania, Croatia, Moldavia, Slovakia, Romania, Serbia, etc.), it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Vintage Sauvignon Blanc from Winery Kayra are 2016, 2012, 2018, 2017 and 0.
Informations about the Winery Kayra
The Winery Kayra is one of of the world's great estates. It offers 93 wines for sale in the of Thrace to come and discover on site or to buy online.
The wine region of Thrace
The wine region of Thrace of Greece. Wineries and vineyards like the Domaine Chamlija or the Château Kalpak produce mainly wines red, white and pink. The most planted grape varieties in the region of Thrace are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Thrace often reveals types of flavors of cherry, grapefruit or black cherries and sometimes also flavors of jam, mint or prune.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
