Winery UmurbeySauvignon Blanc - Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc - Chardonnay of Winery Umurbey in the region of Thrace often reveals types of flavors of microbio, citrus fruit.
Food and wine pairings with Sauvignon Blanc - Chardonnay
Pairings that work perfectly with Sauvignon Blanc - Chardonnay
Original food and wine pairings with Sauvignon Blanc - Chardonnay
The Sauvignon Blanc - Chardonnay of Winery Umurbey matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of chicken in red wine, salmon pave en papillotte or marinated mussels with maroilles.
Details and technical informations about Winery Umurbey's Sauvignon Blanc - Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Sauvignon Blanc - Chardonnay from Winery Umurbey are 2019, 2016, 0, 2018 and 2014.
Informations about the Winery Umurbey
The Winery Umurbey is one of of the world's greatest estates. It offers 10 wines for sale in the of Thrace to come and discover on site or to buy online.
The wine region of Thrace
Eastern region shared between Turkey, Greece and Bulgaria, a fascinating native palette. On the Turkish side, Öküzgözü ("ox eye") is the signature red: deep ruby with signature notes of ripe cherry, raspberry, plum, spice and a floral touch, supple tannins and lively acidity. More tannic, structured Boğazkere, local Papazkarası. Fresh Narince whites (citrus, flowers, almond), lively Emir.
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
