Winery Tsantali Collection White
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Collection White
Pairings that work perfectly with Collection White
Original food and wine pairings with Collection White
The Collection White of Winery Tsantali matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon à la plancha with vegetables, lobster tail armorican style or spinach and goat cheese quiche.
Details and technical informations about Winery Tsantali's Collection White.
Discover the grape variety: Cabernet blanc
Interspecific cross between Cabernet Sauvignon and a long-unknown grape variety - that would be Regent - obtained in 1991 by Valentin Blattner from Soyhières (Switzerland) and propagated by Volker Freytag (Germany). No resistance gene has been identified to either mildew or powdery mildew. Cabernet blanc can be found in Switzerland, Belgium, the Netherlands, Germany, Austria, Luxembourg, the Czech Republic, Italy, England, etc., but is still little known in France.
Last vintages of this wine
The best vintages of Collection White from Winery Tsantali are 2011
Informations about the Winery Tsantali
The Winery Tsantali is one of of the world's great estates. It offers 88 wines for sale in the of Macedonia to come and discover on site or to buy online.
The wine region of Macedonia
Greek Macedonia (Makedonia) is an expansive region in Northern Greece. It is bordered by the Republic of North Macedonia, Albania and Bulgaria to the north and the Aegean Sea in the South. The vineyards in the mountainous region are extensively planted to Xynomavro, along with Roditis, Grape/limnio">Limnio and the more-international Cabernet Sauvignon grape variety. Macedonian red wines are noted for their firm tannins and big flavors, and the best examples are among Greece's most-sought-after reds.
News related to this wine
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The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
