Winery CorneliusSingle Vineyard Sauvignon
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Single Vineyard Sauvignon from the Winery Cornelius
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Single Vineyard Sauvignon of Winery Cornelius in the region of Victoria is a powerful with a nice freshness.
Food and wine pairings with Single Vineyard Sauvignon
Pairings that work perfectly with Single Vineyard Sauvignon
Original food and wine pairings with Single Vineyard Sauvignon
The Single Vineyard Sauvignon of Winery Cornelius matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of baeckeoffe with fish, quiche without pastry, courgette and blue cheese or pizza with ham, goat cheese and mushrooms.
Details and technical informations about Winery Cornelius's Single Vineyard Sauvignon.
Discover the grape variety: Olaszrizling
Crisp and aromatic dry whites with a pale golden colour, supple palate and refreshing acidity, with signature aromas of citrus (lemon), white flowers (acacia), almond, white stone fruit (apple) and mineral notes. Also made as round, candied botrytised sweet wines. A pillar of Hungarian dry white wines around Lake Balaton and in Tokaj. The Hungarian synonym for Welschriesling, an indigenous central European white variety.
Last vintages of this wine
The best vintages of Single Vineyard Sauvignon from Winery Cornelius are 0, 2012
Informations about the Winery Cornelius
The Winery Cornelius is one of of the world's greatest estates. It offers 10 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
