Winery Campo AzafranAiren - Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Airen - Sauvignon Blanc
Pairings that work perfectly with Airen - Sauvignon Blanc
Original food and wine pairings with Airen - Sauvignon Blanc
The Airen - Sauvignon Blanc of Winery Campo Azafran matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon carpaccio with pink berries and shallots, lobster in court-bouillon or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Campo Azafran's Airen - Sauvignon Blanc.
Discover the grape variety: Airen
Simple, refreshing whites with a pale robe and a tender mouth, featuring discreet aromas of apple, citrus, fresh herbs and neutral notes. Moderate acidity, best drunk young. Very productive and drought-resistant, it produces easy-drinking whites in La Mancha DO and Valdepeñas DO on the Castilian plateau, and has historically supplied the base for Brandy de Jerez distillation. Native Spanish grape, long the world's most planted by surface area.
Last vintages of this wine
The best vintages of Airen - Sauvignon Blanc from Winery Campo Azafran are 2011, 0, 2015, 2013
Informations about the Winery Campo Azafran
The Winery Campo Azafran is one of of the world's greatest estates. It offers 3 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
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.
