Winery AngoveBin Ref. 7890 Sémillon - Sauvignon Blanc
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Bin Ref. 7890 Sémillon - Sauvignon Blanc
Pairings that work perfectly with Bin Ref. 7890 Sémillon - Sauvignon Blanc
Original food and wine pairings with Bin Ref. 7890 Sémillon - Sauvignon Blanc
The Bin Ref. 7890 Sémillon - Sauvignon Blanc of Winery Angove matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of fresh tuna with sesame seeds, gari (cassava flour) with shrimps (africa) or grandma's cherry clafoutis.
Details and technical informations about Winery Angove's Bin Ref. 7890 Sémillon - Sauvignon Blanc.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Last vintages of this wine
The best vintages of Bin Ref. 7890 Sémillon - Sauvignon Blanc from Winery Angove are 2017, 2018, 2014, 2013
Informations about the Winery Angove
The Winery Angove is one of of the world's great estates. It offers 186 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
News related to this wine
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The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.