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 tartiflette, salmon crumble or fish paella.
Details and technical informations about Winery Морской Бриз (Morskoy Briz)'s Ркацители Белое Сухое (Rkatsiteli White Dry).
Discover the grape variety: Muscaris
An interspecific cross between Solaris and Muscat à petits grains blancs, obtained in Freiburg (Germany) in 1987 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. Muscaris can be found in Germany, the Netherlands, Italy and France.
Last vintages of this wine
The best vintages of Ркацители Белое Сухое (Rkatsiteli White Dry) from Winery Морской Бриз (Morskoy Briz) are 0, 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.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
