Winery Cantine PaoliniGurgo Viognier
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Gurgo Viognier of the Winery Cantine Paolini is in the top 40 of wines of Sicily.
Taste structure of the Gurgo Viognier from the Winery Cantine Paolini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gurgo Viognier of Winery Cantine Paolini in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Gurgo Viognier of Winery Cantine Paolini in the region of Sicily often reveals types of flavors of non oak, oak or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Gurgo Viognier
Pairings that work perfectly with Gurgo Viognier
Original food and wine pairings with Gurgo Viognier
The Gurgo Viognier of Winery Cantine Paolini matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of seafood lasagna, light tuna-tomato quiche (without cream) or macaroons foie gras / figs.
Details and technical informations about Winery Cantine Paolini's Gurgo Viognier.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Gurgo Viognier from Winery Cantine Paolini are 2018, 2019, 2016, 2017 and 2015.
Informations about the Winery Cantine Paolini
The Winery Cantine Paolini is one of of the world's great estates. It offers 87 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
