Winery Vinex PreslavGolden Age Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
Food and wine pairings with Golden Age Sauvignon Blanc
Pairings that work perfectly with Golden Age Sauvignon Blanc
Original food and wine pairings with Golden Age Sauvignon Blanc
The Golden Age Sauvignon Blanc of Winery Vinex Preslav matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of toasted bagel with smoked salmon, flambéed prawns or quiche lorraine.
Details and technical informations about Winery Vinex Preslav's Golden Age Sauvignon Blanc.
Discover the grape variety: Arvine
Arvine blanc is a grape variety that originated in Switzerland. 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 vine is characterized by small bunches, and grapes of small size. The white Arvine can be found cultivated in these vineyards: Savoie & Bugey, Rhône valley, Languedoc & Roussillon, South-West.
Last vintages of this wine
The best vintages of Golden Age Sauvignon Blanc from Winery Vinex Preslav are 2014, 0
Informations about the Winery Vinex Preslav
The Winery Vinex Preslav is one of of the world's great estates. It offers 17 wines for sale in the of Black Sea to come and discover on site or to buy online.
The wine region of Black Sea
The wine region of Black Sea of Bulgaria. Wineries and vineyards like the Domaine Vinex Preslav or the Domaine LVK Vinprom produce mainly wines white, red and pink. The most planted grape varieties in the region of Black Sea are Cabernet-Sauvignon, Chardonnay and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Black Sea often reveals types of flavors of non oak, blackberry or vegetal and sometimes also flavors of microbio, floral or citrus fruit.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
