Winery Coronas del SurNevados de Curicó Sauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Nevados de Curicó Sauvignon Blanc from the Winery Coronas del Sur
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nevados de Curicó Sauvignon Blanc of Winery Coronas del Sur in the region of Central Valley is a with a nice freshness.
Food and wine pairings with Nevados de Curicó Sauvignon Blanc
Pairings that work perfectly with Nevados de Curicó Sauvignon Blanc
Original food and wine pairings with Nevados de Curicó Sauvignon Blanc
The Nevados de Curicó Sauvignon Blanc of Winery Coronas del Sur matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of marco polo salad, spinach and goat cheese quiche or lasagna with courgettes and fresh goat cheese.
Details and technical informations about Winery Coronas del Sur's Nevados de Curicó Sauvignon Blanc.
Discover the grape variety: Aledo
This variety has been cultivated for a long time in Spain. In France, it is practically unknown, although it is registered in the Official Catalogue of vine varieties, list A2.
Informations about the Winery Coronas del Sur
The Winery Coronas del Sur is one of of the world's greatest estates. It offers 4 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
