Winery Astrid & ThérèseSauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Sauvignon Blanc from the Winery Astrid & Thérèse
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery Astrid & Thérèse in the region of Castille is a 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 Winery Astrid & Thérèse matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of fried rice with shrimp and chicken, mushroom, bacon and gruyere quiche or leek, carrot and goat cheese gratin.
Details and technical informations about Winery Astrid & Thérèse's Sauvignon Blanc.
Discover the grape variety: Viktoria
Cross between a (vitis vinifera x vitis amurensis) and Seyve Villard 12 304. Viktoria is found mainly in Russia but also in Poland, Lithuania, etc. It should be noted that a Romanian variety of table grape bears the same name but it is unlikely to be confused with it because its berries are white. - Synonymy: victoria, wiktoria (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Astrid & Thérèse are 0
Informations about the Winery Astrid & Thérèse
The Winery Astrid & Thérèse is one of of the world's great estates. It offers 39 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
