Winery Усадьба Перовских (Manor Perovsky)Совиньон (Sauvignon)
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Совиньон (Sauvignon)
Pairings that work perfectly with Совиньон (Sauvignon)
Original food and wine pairings with Совиньон (Sauvignon)
The Совиньон (Sauvignon) of Winery Усадьба Перовских (Manor Perovsky) matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of half-cooked bluefin tuna, pageot or magic cake cheese quiche.
Details and technical informations about Winery Усадьба Перовских (Manor Perovsky)'s Совиньон (Sauvignon).
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Last vintages of this wine
The best vintages of Совиньон (Sauvignon) from Winery Усадьба Перовских (Manor Perovsky) are 2019, 0, 2017
Informations about the Winery Усадьба Перовских (Manor Perovsky)
The Winery Усадьба Перовских (Manor Perovsky) is one of of the world's great estates. It offers 25 wines for sale in the of Crimea to come and discover on site or to buy online.
The wine region of Crimea
Turkey, located on the Anatolian peninsula between the Mediterranean and the Black Sea, produces more grapes than any other country in the world. However, only a very small proportion of these grapes are made into wine; as a predominantly Muslim nation, Turkey's per capita Alcohol consumption is very low. The lack of wine production in Turkey is highly ironic, as wine historians believe that viticulture and winemaking originated in this Part of the world. Archaeological projects in Turkey and neighboring countries in the Levant have uncovered evidence suggesting that primitive VineBreeding was part of life here more than 6,000 years ago, which explains the abundance of wine grapes (vinifera).
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
