Winery Морской Бриз (Morskoy Briz)Ркацители Белое Сухое (Rkatsiteli White Dry)
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Ркацители Белое Сухое (Rkatsiteli White Dry)
Pairings that work perfectly with Ркацители Белое Сухое (Rkatsiteli White Dry)
Original food and wine pairings with Ркацители Белое Сухое (Rkatsiteli White Dry)
The Ркацители Белое Сухое (Rkatsiteli White Dry) of Winery Морской Бриз (Morskoy Briz) matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of baeckeoffe, sea bream with white wine or curried mouclade à la charentaise.
Details and technical informations about Winery Морской Бриз (Morskoy Briz)'s Ркацители Белое Сухое (Rkatsiteli White Dry).
Discover the grape variety: Chinuri
Native to Georgia, it has been known for a long time, especially in the Kartli(e) region in the central part of the country, where it is still grown. It has long been appreciated as a table grape. Chinuri can also be found in Germany, Azerbaijan, Russia, Bulgaria, Slovenia, Romania, sometimes in China, and in France, where it is virtually unknown.
Last vintages of this wine
The best vintages of Ркацители Белое Сухое (Rkatsiteli White Dry) from Winery Морской Бриз (Morskoy Briz) are 2018
Informations about the Winery Морской Бриз (Morskoy Briz)
The Winery Морской Бриз (Morskoy Briz) is one of of the world's greatest estates. It offers 4 wines for sale in the of Кубань to come and discover on site or to buy online.
The wine region of Кубань
The wine region of Кубань of Russia. Wineries and vineyards like the Domaine Fanagoria (Фанагория) or the Domaine Fanagoria (Фанагория) produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Кубань are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Кубань often reveals types of flavors of oaky, jam or bell pepper and sometimes also flavors of red fruit, blackberry or blueberry.
News related to this wine
A panel discussion about the Chablis appellation
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
The Mâcon plus appellation seen by Charles Lamboley
Charles Lamboley, marketing and communication director from Vignerons des Terres Secrètes, explains the differences between the appellation Mâcon-Villages and Mâcon plus a geographical denomination. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of t ...
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.
