Winery TriticumSuché Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Suché Sauvignon Blanc
Pairings that work perfectly with Suché Sauvignon Blanc
Original food and wine pairings with Suché Sauvignon Blanc
The Suché Sauvignon Blanc of Winery Triticum matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of lasagne with two salmons, chicken tagine with apricots and almonds or magic cake cheese quiche.
Details and technical informations about Winery Triticum's Suché Sauvignon Blanc.
Discover the grape variety: Grenache
Grenache noir is a grape variety that originated in Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Grenache noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Triticum
The Winery Triticum is one of of the world's greatest estates. It offers 7 wines for sale in the of Slovakia to come and discover on site or to buy online.
The wine region of Slovakia
Slovakia (officially The Slovak Republic) is a landlocked country described as being either at the eastern edge of Western Europe, or the western edge of Eastern Europe. This dichotomy reflects the state's recent history, a story of political unrest common in this region. The lands that are now Slovakia were an integral Part of Hungary for almost 900 years, but became independent when the Austro-Hungarian Empire was dismantled after the First World War. Almost immediately, Slovakia aligned itself with Bohemia and Moravia (the modern-day Czech Republic), Silesia and Carpathian Ruthenia to form Czechoslovakia.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
