Winery AmigneValais Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Valais Sauvignon Blanc
Pairings that work perfectly with Valais Sauvignon Blanc
Original food and wine pairings with Valais Sauvignon Blanc
The Valais Sauvignon Blanc of Winery Amigne matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate wings with capers, jambalaya (louisiana) or zucchini quiche.
Details and technical informations about Winery Amigne's Valais Sauvignon Blanc.
Discover the grape variety: Terrano
This is a very old grape variety cultivated in particular in the Istria region of Croatia, Slovenia and Italy. It can also be found in the Republic of Macedonia. In France it is almost unknown. It should not be confused with refosco dal peduncolo rosso, it looks somewhat like it, especially since its synonyms are refosco del Carso or refosco d' Istria.
Informations about the Winery Amigne
The Winery Amigne is one of of the world's greatest estates. It offers 2 wines for sale in the of Valais to come and discover on site or to buy online.
The wine region of Valais
The Valais is the largest wine region and appellation in Switzerland, responsible for around one third of the country's total wine production. The main Vineyard area covers the southeast-facing slopes of the dramatic Rhône river valley as the glacial waters run southwest between Leuk (Loeche in French) and Fully. The river changes direction at Martigny and then runs northwest to exit the valley and empty into Lac Léman (Lake Geneva). Vineyard area here comes to around 4,800 hectares (11,800 acres) and is generally located on (often steep) slopes and terraces between the flat, fertile, Heavy soils at the bottom of the valley - often given over to fruit production, industry and urban development - and the bare rock of the mountainside that towers above.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
