Winery SkovinClassic Collection Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Classic Collection Sauvignon Blanc of the Winery Skovin is in the top 90 of wines of Skopje.
Food and wine pairings with Classic Collection Sauvignon Blanc
Pairings that work perfectly with Classic Collection Sauvignon Blanc
Original food and wine pairings with Classic Collection Sauvignon Blanc
The Classic Collection Sauvignon Blanc of Winery Skovin matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of english tuna croque-monsieur, yakisoba (fried noodles) or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Skovin's Classic Collection Sauvignon Blanc.
Discover the grape variety: Manto negro
This grape variety is native to the Balearic Islands (Spain), more precisely to the island of Mayorque, and has been cultivated for a very long time. D.N.A. analyses have shown that it is the result of a natural cross between the sabaté and the callet cas concos (negrella), the latter being in danger of extinction. Manto negro is hardly known in other wine-producing countries, but in France it should be interesting for the production of original rosé wines that are pleasant to drink.
Informations about the Winery Skovin
The Winery Skovin is one of of the world's great estates. It offers 66 wines for sale in the of Skopje to come and discover on site or to buy online.
The wine region of Skopje
The wine region of Skopje of Macedonia. Wineries and vineyards like the Domaine Kamnik or the Domaine Kamnik produce mainly wines red, white and pink. The most planted grape varieties in the region of Skopje are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Skopje often reveals types of flavors of cherry, clove or jam and sometimes also flavors of leather, dark chocolate or cocoa.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
