Winery Zolotaya Balka (Золотая Балка)Балаклава Muscat
Sparkling wine
This wine generally goes well with spicy food and sweet desserts.
Food and wine pairings with Балаклава Muscat
Pairings that work perfectly with Балаклава Muscat
Original food and wine pairings with Балаклава Muscat
The Балаклава Muscat of Winery Zolotaya Balka (Золотая Балка) matches generally quite well with dishes of spicy food or sweet desserts such as recipes of pad thai or birthday cake.
Details and technical informations about Winery Zolotaya Balka (Золотая Балка)'s Балаклава Muscat.
Discover the grape variety: Pavana
A very old grape variety grown mainly in Italy. Nowadays, it can be found much more in the Trentino region and in the province of Bellino, ... in France it is almost unknown. Note that it is related to Schiava Lombardo and Turca.
Last vintages of this wine
The best vintages of Балаклава Muscat from Winery Zolotaya Balka (Золотая Балка) are 2019, 0
Informations about the Winery Zolotaya Balka (Золотая Балка)
The Winery Zolotaya Balka (Золотая Балка) is one of of the world's great estates. It offers 62 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
