Winery PatricianSauvignon Blanc Demi Sec
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc Demi Sec of the Winery Patrician is in the top 80 of wines of Dobrudja.
Food and wine pairings with Sauvignon Blanc Demi Sec
Pairings that work perfectly with Sauvignon Blanc Demi Sec
Original food and wine pairings with Sauvignon Blanc Demi Sec
The Sauvignon Blanc Demi Sec of Winery Patrician matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of lasagne with salmon, goat cheese and spinach, squid from the mouth of the cavado river (portugal) or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Patrician's Sauvignon Blanc Demi Sec.
Discover the grape variety: Scheurebe
German grape variety obtained in 1916 by Georg Shere (1879/1949). It was given until then as coming from a cross between Riesling and Sylvaner, but genetic tests have shown that its father is the Bouquettraube (Bukettrebe), and it is closely related to the Kerner. The Scheurebe can be found in Austria, Germany, Belgium, Switzerland, the Netherlands, Italy, Slovenia, Great Britain, the United States (California, Virginia, ...), Canada (Ontario, British Columbia, ...), ... practically unknown in France.
Last vintages of this wine
The best vintages of Sauvignon Blanc Demi Sec from Winery Patrician are 0
Informations about the Winery Patrician
The Winery Patrician is one of of the world's greatest estates. It offers 7 wines for sale in the of Dobrudja to come and discover on site or to buy online.
The wine region of Dobrudja
The wine region of Dobrudja of Romania. Wineries and vineyards like the Domaine Halewood or the Domaine Renatus produce mainly wines red, white and pink. The most planted grape varieties in the region of Dobrudja are Cabernet-Sauvignon, Feteasca neagra and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Dobrudja often reveals types of flavors of oaky, black fruit or tree fruit and sometimes also flavors of citrus fruit, plum or smoke.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
