Winery Berton VineyardHead Over Heels Sémillon - Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Head Over Heels Sémillon - Sauvignon Blanc
Pairings that work perfectly with Head Over Heels Sémillon - Sauvignon Blanc
Original food and wine pairings with Head Over Heels Sémillon - Sauvignon Blanc
The Head Over Heels Sémillon - Sauvignon Blanc of Winery Berton Vineyard matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of steamed ginger fish (china), quenelles in nantua sauce or very simple muffins.
Details and technical informations about Winery Berton Vineyard's Head Over Heels Sémillon - Sauvignon Blanc.
Discover the grape variety: Gascon
Gascon noir is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Gascon noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Berton Vineyard
The Winery Berton Vineyard is one of of the world's great estates. It offers 105 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
