Winery Старосел (Starosel)Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Старосел (Starosel) is in the top 70 of wines of Thrace.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Старосел (Starosel) in the region of Thrace often reveals types of flavors of earth, vegetal or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Старосел (Starosel) matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea sauerkraut with white wine, scallops or scallops express with cognac or summer tuna quiche.
Details and technical informations about Winery Старосел (Starosel)'s Sauvignon Blanc.
Discover the grape variety: Prima
Cross between lival and cardinal obtained in 1974. It has been registered in the official catalogue of table grape varieties, list A1, since 1996.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Старосел (Starosel) are 2018, 0, 2017, 2016
Informations about the Winery Старосел (Starosel)
The Winery Старосел (Starosel) is one of of the world's great estates. It offers 17 wines for sale in the of Thrace to come and discover on site or to buy online.
The wine region of Thrace
The wine region of Thrace of Greece. Wineries and vineyards like the Domaine Chamlija or the Château Kalpak produce mainly wines red, white and pink. The most planted grape varieties in the region of Thrace are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Thrace often reveals types of flavors of cherry, grapefruit or black cherries and sometimes also flavors of jam, mint or prune.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
