Winery TohunGreus Sauvignon Blanc - Semillon
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Greus Sauvignon Blanc - Semillon
Pairings that work perfectly with Greus Sauvignon Blanc - Semillon
Original food and wine pairings with Greus Sauvignon Blanc - Semillon
The Greus Sauvignon Blanc - Semillon of Winery Tohun matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of tuna, pepper and tomato quiche, pasta with scampi or apple cake.
Details and technical informations about Winery Tohun's Greus Sauvignon Blanc - Semillon.
Discover the grape variety: Perlon
A dual purpose grape variety (table and vat) obtained in Argentina by Angel Antonio Gargiulo by crossing the Emperor and the Perlette. It can also be found in Spain, Italy, Venezuela, etc. It should not be confused with perlona, which is a white grape variety of Italian origin. The crossing between the (ohanès x cardinal) and the Perlon (father) made it possible to obtain the big perlon, black table grape.
Last vintages of this wine
The best vintages of Greus Sauvignon Blanc - Semillon from Winery Tohun are 0
Informations about the Winery Tohun
The Winery Tohun is one of of the world's greatest estates. It offers 9 wines for sale in the of Black Sea to come and discover on site or to buy online.
The wine region of Black Sea
The wine region of Black Sea of Bulgaria. Wineries and vineyards like the Domaine Vinex Preslav or the Domaine LVK Vinprom produce mainly wines white, red and pink. The most planted grape varieties in the region of Black Sea are Cabernet-Sauvignon, Chardonnay and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Black Sea often reveals types of flavors of non oak, blackberry or vegetal and sometimes also flavors of microbio, floral or citrus fruit.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
