Winery Terra TangraExclusive Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
Food and wine pairings with Exclusive Sauvignon Blanc
Pairings that work perfectly with Exclusive Sauvignon Blanc
Original food and wine pairings with Exclusive Sauvignon Blanc
The Exclusive Sauvignon Blanc of Winery Terra Tangra matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon with sorrel, squid from the mouth of the cavado river (portugal) or quiche lorraine.
Details and technical informations about Winery Terra Tangra's Exclusive Sauvignon Blanc.
Discover the grape variety: Aubin
Aubin is a grape variety commonly found in the vineyards of Lorraine. Rozérieulles, Bruley or Buligny have a few plantations of it. The green variety of this grape variety is one of the 16 grape varieties resulting from a cross between pinot noir and gouais blanc. Aubin, a white grape variety, is not to be confused with another black grape plant, aubun. The green white or white Euvezin, as it is still called, is of satisfactory vigour but its productivity is widely variable. The plant can be recognized by its small bunches. Sometimes winged, they are rather loose and cylindrical in shape, and contain small berries that promise medium-quality vinification. The juice is often associated with other grape varieties. Partial abortion of the berries is common with Aubin. It is also necessary to do what is necessary to preserve this endangered grape variety from oidosis.
Informations about the Winery Terra Tangra
The Winery Terra Tangra is one of of the world's great estates. It offers 41 wines for sale in the of Thracian Valley to come and discover on site or to buy online.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
