Winery Baily & BailyThe Joker Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, shellfish or goat cheese.
Food and wine pairings with The Joker Sauvignon Blanc
Pairings that work perfectly with The Joker Sauvignon Blanc
Original food and wine pairings with The Joker Sauvignon Blanc
The The Joker Sauvignon Blanc of Winery Baily & Baily matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of chicken with scampi for christmas, zucchini quiche or pizza with bacon, duck breast and goat cheese.
Details and technical informations about Winery Baily & Baily's The Joker Sauvignon Blanc.
Discover the grape variety: Noiret
A complex interspecific cross between NY65.0467.08 (NY33277 x chancellor) obtained in 1973 by Bruce Reisch and Thomas Henick Kling of Cornell University at the Geneva/New York Experimental Viticultural Station (United States). It can be found in Canada, Poland, ... in France it is unknown.
Informations about the Winery Baily & Baily
The Winery Baily & Baily is one of wineries to follow in Australie du Sud.. It offers 52 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.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
