Winery Childress VineyardsCellar Select Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Cellar Select Sauvignon Blanc of Winery Childress Vineyards in the region of North Carolina often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Cellar Select Sauvignon Blanc
Pairings that work perfectly with Cellar Select Sauvignon Blanc
Original food and wine pairings with Cellar Select Sauvignon Blanc
The Cellar Select Sauvignon Blanc of Winery Childress Vineyards matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of italian tabbouleh, carri of shrimps with chillies or summer tuna quiche.
Details and technical informations about Winery Childress Vineyards's Cellar Select Sauvignon Blanc.
Discover the grape variety: Heroldrebe
Intraspecific crossing obtained in Germany in 1929 by August Karl Herold (1902-1973) between the blue Portuguese and the limberger. This variety can still be found in Germany, South Africa, etc. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Cellar Select Sauvignon Blanc from Winery Childress Vineyards are 2011, 0
Informations about the Winery Childress Vineyards
The Winery Childress Vineyards is one of of the world's great estates. It offers 64 wines for sale in the of North Carolina to come and discover on site or to buy online.
The wine region of North Carolina
North Carolina is a state located on the east coast of the United States, between the Appalachian Mountains to the west and the Atlantic Ocean to the east. The state's transitional Climate is well suited to growing grapes for wine production, and the state has a Long and illustrious wine-making history. North Carolina's finest wines are made from Vitis vinifera grapes such as Cabernet Sauvignon, Chardonnay, Merlot and Riesling. However, muscadine grapes (Vitis rotundifolia) are native to the region.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
