Winery CalaisLimited Release Sémillon - Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Limited Release Sémillon - Sauvignon Blanc
Pairings that work perfectly with Limited Release Sémillon - Sauvignon Blanc
Original food and wine pairings with Limited Release Sémillon - Sauvignon Blanc
The Limited Release Sémillon - Sauvignon Blanc of Winery Calais matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of baked whole salmon, chicken chop suey or cheese cake (white cheese cake) inratable.
Details and technical informations about Winery Calais's Limited Release Sémillon - Sauvignon Blanc.
Discover the grape variety: Bayan shirei
Structured, full-bodied whites in dry styles, and sweet or fortified versions, with a pale golden to amber robe and an ample palate with moderate acidity. Signature aromas of ripe yellow fruits (peach, apricot), white flowers, honey and Caucasian mineral notes. Star of Azerbaijani and Caucasian whites, excelling both dry and in dessert wines. A native white grape of Azerbaijan, grown mainly in the Shamakhi region.
Last vintages of this wine
The best vintages of Limited Release Sémillon - Sauvignon Blanc from Winery Calais are 0
Informations about the Winery Calais
The Winery Calais is one of of the world's great estates. It offers 35 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
