Winery Tsarev BrodSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Tsarev Brod is in the top 10 of wines of Shumen.
Wine flavors and olphactive analysis
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Tsarev Brod matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tuna catalan style, flying with the wind of the seas or cream and tuna quiche.
Details and technical informations about Winery Tsarev Brod's Sauvignon Blanc.
Discover the grape variety: Souvignier gris
Interspecific cross between Cabernet Sauvignon and Bronner obtained in 1983 by Norbert Becker in Freiburg (Germany). A resistance gene has been identified to oidium, no gene to mildew. It can be found in Germany, but also in Belgium, the Netherlands, Italy, ... and in France.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Tsarev Brod are 2015, 0, 2017
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
The wine region of Shumen of Bulgaria. Wineries and vineyards like the Domaine Tsarev Brod or the Domaine Tsarev Brod produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Shumen are Chardonnay, Pinot noir and Riesling, they are then used in wines in blends or as a single variety. On the nose of Shumen often reveals types of flavors of oak, citrus fruit or red fruit and sometimes also flavors of earth, non oak or vegetal.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
