Winery Alessandro di CamporealeKaid Sauvignon
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Kaid Sauvignon from the Winery Alessandro di Camporeale
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kaid Sauvignon of Winery Alessandro di Camporeale in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Kaid Sauvignon of Winery Alessandro di Camporeale in the region of Sicily often reveals types of flavors of citrus, peach or green apple and sometimes also flavors of apricot, earth or tree fruit.
Food and wine pairings with Kaid Sauvignon
Pairings that work perfectly with Kaid Sauvignon
Original food and wine pairings with Kaid Sauvignon
The Kaid Sauvignon of Winery Alessandro di Camporeale matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of zarzuela mayonapo, mushroom, bacon and gruyere quiche or aperitif puff pastries (cheese matches, puff pastries with....
Details and technical informations about Winery Alessandro di Camporeale's Kaid Sauvignon.
Discover the grape variety: Bobal
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Kaid Sauvignon from Winery Alessandro di Camporeale are 2017, 2016, 2015, 2014 and 2011.
Informations about the Winery Alessandro di Camporeale
The Winery Alessandro di Camporeale is one of of the world's greatest estates. It offers 13 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
