Таїровo (Tairovo Winery)Salute Prosecco
Sparkling wine
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Salute Prosecco
Pairings that work perfectly with Salute Prosecco
Original food and wine pairings with Salute Prosecco
The Salute Prosecco of Таїровo (Tairovo Winery) matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of salmon carpaccio with pink berries and shallots, shrimp in hot sauce from cathylou or gourmet croc-monsieur with comté cheese.
Details and technical informations about Таїровo (Tairovo Winery)'s Salute Prosecco.
Discover the grape variety: Muskat Oliver
Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presbourg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Salute Prosecco from Таїровo (Tairovo Winery) are 0
Informations about the Таїровo (Tairovo Winery)
The Таїровo (Tairovo Winery) is one of of the world's greatest estates. It offers 28 wines for sale in the of Одеса to come and discover on site or to buy online.
The wine region of Одеса
The wine region of Одеса of Ukraine. Wineries and vineyards like the Domaine Колоніст / Kolonist or the Domaine Shabo produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Одеса are Chardonnay, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Одеса often reveals types of flavors of vanilla, black fruit or floral and sometimes also flavors of tropical fruit, vegetal or microbio.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
