Winery Aurelia CellarsReserve Sauvignon 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 Reserve Sauvignon Blanc from the Winery Aurelia Cellars
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Sauvignon Blanc of Winery Aurelia Cellars in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Reserve Sauvignon Blanc of Winery Aurelia Cellars in the region of California often reveals types of flavors of citrus fruit.
Food and wine pairings with Reserve Sauvignon Blanc
Pairings that work perfectly with Reserve Sauvignon Blanc
Original food and wine pairings with Reserve Sauvignon Blanc
The Reserve Sauvignon Blanc of Winery Aurelia Cellars matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of mussels carbonara, tuna, pepper and tomato quiche or breaded salmon with goat cheese sauce.
Details and technical informations about Winery Aurelia Cellars's Reserve Sauvignon Blanc.
Discover the grape variety: Golden muscat
Interspecific cross between Hamburg Muscat and Diamond (concord x iona) obtained in 1927 by R.D. Anthony at the Cornell University experimental station in Geneva (USA).
Last vintages of this wine
The best vintages of Reserve Sauvignon Blanc from Winery Aurelia Cellars are 2014, 0
Informations about the Winery Aurelia Cellars
The Winery Aurelia Cellars is one of of the world's greatest estates. It offers 9 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
