Winery YustaSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Yusta is in the top 50 of wines of Marmara.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Yusta in the region of Marmara often reveals types of flavors of tree fruit.
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 Yusta matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pasta gratin, marinated mussels with maroilles or spinach and goat cheese quiche.
Details and technical informations about Winery Yusta's Sauvignon Blanc.
Discover the grape variety: Durif
Durif noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Durif noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Yusta
The Winery Yusta is one of of the world's greatest estates. It offers 5 wines for sale in the of Marmara to come and discover on site or to buy online.
The wine region of Marmara
The wine region of Marmara of Turkey. Wineries and vineyards like the Domaine Porta Caeli or the Domaine Porta Caeli produce mainly wines red, white and pink. The most planted grape varieties in the region of Marmara are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Marmara often reveals types of flavors of oak, microbio or floral and sometimes also flavors of vegetal, dried fruit or tree fruit.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
