Bodegas BudeguerSauvignon Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Sauvignon Blanc from the Bodegas Budeguer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Bodegas Budeguer in the region of Mendoza is a powerful with a nice freshness.
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 Bodegas Budeguer matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of chipirons / squids with tomato (basque country), zucchini quiche or pan-fried ham, goat cheese and onion.
Details and technical informations about Bodegas Budeguer's Sauvignon Blanc.
Discover the grape variety: Bicane
Simple, lively dry whites with a pale golden robe, a supple palate with preserved acidity, and undemonstrative aromas of citrus and white flowers. Vigorous and productive, once distilled in Cognac. Now marginal but preserved in Cognaçais varietal collections, a witness to Charentes heritage. French autochthonous variety from the South-West, father of Admirable de Courtiller via a cross with Chasselas.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Bodegas Budeguer are 0, 2018
Informations about the Bodegas Budeguer
The Bodegas Budeguer is one of of the world's great estates. It offers 38 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
