Winery KutmanAdnan Kutman Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Adnan Kutman Sauvignon Blanc
Pairings that work perfectly with Adnan Kutman Sauvignon Blanc
Original food and wine pairings with Adnan Kutman Sauvignon Blanc
The Adnan Kutman Sauvignon Blanc of Winery Kutman matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of hawaiian poke bowl, clams in white wine or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Kutman's Adnan Kutman Sauvignon Blanc.
Discover the grape variety: Folignan
Folignan blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this variety can also be used for the elaboration of eaux de vie. Folignan blanc can be found cultivated in the following vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Adnan Kutman Sauvignon Blanc from Winery Kutman are 2010, 0
Informations about the Winery Kutman
The Winery Kutman is one of of the world's great estates. It offers 66 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
