Winery Cameron HughesLot 507 Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, shellfish or goat cheese.
Food and wine pairings with Lot 507 Sauvignon Blanc
Pairings that work perfectly with Lot 507 Sauvignon Blanc
Original food and wine pairings with Lot 507 Sauvignon Blanc
The Lot 507 Sauvignon Blanc of Winery Cameron Hughes matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of scupion (small cuttlefish) in hot sauce, light tuna-tomato quiche (without cream) or customized tuna pie.
Details and technical informations about Winery Cameron Hughes's Lot 507 Sauvignon Blanc.
Discover the grape variety: Completer
Very old vine cultivated in Switzerland (canton of Grisons) where writings relating its presence were found in Malans dating from 1321, its origin would however be Italian. It is related to the white humagne, the bondola bianca, the bondoletta, the marzemino and the lafnetscha its mother. It should be noted that the Completer is today little multiplied in Switzerland, almost unknown in France and even less in the other wine-producing countries.
Informations about the Winery Cameron Hughes
The Winery Cameron Hughes is one of wineries to follow in Napa Valley.. It offers 699 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
The wine region of Napa Valley is located in the region of Napa County of California of United States. We currently count 2527 estates and châteaux in the of Napa Valley, producing 7716 different wines in conventional, organic and biodynamic agriculture. The wines of Napa Valley go well with generally quite well with dishes .
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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
