
Winery Tsantali Imiglykos White
This wine generally goes well with spicy food and sweet desserts.
The Imiglykos White of the Winery Tsantali is in the top 80 of wines of Macedonia.
Food and wine pairings with Imiglykos White
Pairings that work perfectly with Imiglykos White
Original food and wine pairings with Imiglykos White
The Imiglykos White of Winery Tsantali matches generally quite well with dishes of spicy food or sweet desserts such as recipes of grilled tuna with mediterranean marinade or chocolate mug cake.
Details and technical informations about Winery Tsantali's Imiglykos White.
Discover the grape variety: Négret de Banhars
Négret de Banhars noir is a grape variety that originated in France (Aveyron). 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 bunches of medium to large size, and grapes of medium to large caliber. Négret de Banhars noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Imiglykos White from Winery Tsantali are 2016, 2007, 2013, 2012 and 2010.
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: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.