Winery SoliWhite Blend
White wine
This wine is a blend of 3 varietals which are the Chardonnay, the Gewurztraminer and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the White Blend of Winery Soli in the region of Thracian Valley often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with White Blend
Pairings that work perfectly with White Blend
Original food and wine pairings with White Blend
The White Blend of Winery Soli matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of cassoulet, papillotes of mackerel or fish fondue.
Details and technical informations about Winery Soli's White Blend.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of White Blend from Winery Soli are 2018, 2017, 2016, 2015 and 2013.
Informations about the Winery Soli
The Winery Soli is one of of the world's greatest estates. It offers 19 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The wine region of Thracian Valley
Bulgaria's largest wine region, land of identity-driven reds. Signature Mavrud around Plovdiv: a structured, tannic red with notes of blackberry, candied plum, dry herbs, leather and spices, long ageing. Fleshy, deep Rubin (Nebbiolo × Syrah cross), supple, fruity Pamid, dense Melnik 55. Aromatic Red Misket whites (rose, citrus).
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
