Winery Tsarev BrodIce
Sweet wine
This wine generally goes well with pork, vegetarian or poultry.
The Ice of the Winery Tsarev Brod is in the top 10 of wines of Shumen.
Wine flavors and olphactive analysis
On the nose the Ice of Winery Tsarev Brod in the region of Shumen often reveals types of flavors of earth, dried fruit.
Food and wine pairings with Ice
Pairings that work perfectly with Ice
Original food and wine pairings with Ice
The Ice of Winery Tsarev Brod matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of bare-assed cockerel (ardennes), christmas salad or rib steak, tomato sauce, peppers..
Details and technical informations about Winery Tsarev Brod's Ice.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Ice from Winery Tsarev Brod are 2017, 0
Informations about the Winery Tsarev Brod
The Winery Tsarev Brod is one of of the world's greatest estates. It offers 14 wines for sale in the of Shumen to come and discover on site or to buy online.
The wine region of Shumen
Star region of the Bulgarian Black Sea coast (North), national capital of white wine, with summers tempered by sea breezes. Chardonnay signature in white: taut citrus, green apple, mango, white flowers and persistent mineral touch, racy acidity, sometimes barrel-aged for added roundness. Sauvignon Blanc crisp and aromatic Muscat as complements. Cabernet Sauvignon and Merlot in structured reds.
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
