Winery BremertonSauvignon Blanc - Verdelho
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Blanc - Verdelho
Pairings that work perfectly with Sauvignon Blanc - Verdelho
Original food and wine pairings with Sauvignon Blanc - Verdelho
The Sauvignon Blanc - Verdelho of Winery Bremerton matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon and spinach lasagna, pasta with mussels or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Bremerton's Sauvignon Blanc - Verdelho.
Discover the grape variety: Verdelho
Structured, taut whites with precise acidity and a slender mouth, featuring aromas of citrus (lemon, orange peel), dried fruits, toasted almond, Mediterranean herbs and pronounced saline notes. A historic pillar of medium-dry Madeira (one of the island's four classic noble grapes) where it develops complex oxidative notes. Also as structured dry whites in Douro DOC and Australia (Hunter Valley). Native Portuguese grape, unrelated to Spanish Verdejo.
Informations about the Winery Bremerton
The Winery Bremerton is one of of the world's great estates. It offers 42 wines for sale in the of Langhorne Creek to come and discover on site or to buy online.
The wine region of Langhorne Creek
Discreet Australian region south-east of Adelaide (Fleurieu Peninsula): signature Shiraz and Cabernet as king reds — opulent and velvety with notes of blackberry, blackcurrant, plum, chocolate, eucalyptus and a spice touch, round tannins and signature bright fruit, a long finish. Dense, sunny Malbec, a renowned backup. Fresh Verdelho as white. GI (1998), Bremer alluvial plain between Lake Alexandrina and Mt Lofty, breezes off Gulf Saint Vincent, deep silt-clays.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
