Kursavsky WineryKursavskoe Полусладкое Шампанское
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Kursavskoe Полусладкое Шампанское of the Kursavsky Winery is in the top 5 of wines of Stavropol.
Food and wine pairings with Kursavskoe Полусладкое Шампанское
Pairings that work perfectly with Kursavskoe Полусладкое Шампанское
Original food and wine pairings with Kursavskoe Полусладкое Шампанское
The Kursavskoe Полусладкое Шампанское of Kursavsky Winery matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of stuffed squid in the sétoise sauce, codfish portuguese style or tuna, pepper and tomato quiche.
Details and technical informations about Kursavsky Winery's Kursavskoe Полусладкое Шампанское.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Kursavskoe Полусладкое Шампанское from Kursavsky Winery are 0
Informations about the Kursavsky Winery
The Kursavsky Winery is one of of the world's greatest estates. It offers 2 wines for sale in the of Stavropol to come and discover on site or to buy online.
The wine region of Stavropol
Russian region of the North Caucasus (Stavropol Krai), ~13% of national production, harsh continental climate requiring winter burial of vines, 180-190 frost-free days. Cabernet Sauvignon and Merlot as signature international reds: firm Cabernet (blackcurrant, cedar, herbs) and supple Merlot (plum, cherry). Airy Pinot Noir as complement. Fresh Chardonnay, herbaceous Sauvignon Blanc and taut Riesling in whites.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
