Winery 1,000 VinesSauvignon 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 Sauvignon Blanc from the Winery 1,000 Vines
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery 1,000 Vines in the region of California is a with a nice freshness.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery 1,000 Vines matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of traditional tunisian couscous, summer tuna quiche or pizza with gizzards, duck breast, goat cheese & honey.
Details and technical informations about Winery 1,000 Vines's Sauvignon Blanc.
Discover the grape variety: Arrufiac
Arrufiac or Arrufiat is an old white grape variety that has existed since the 17th century and is part of the AOC Pacherenc de Vic-Bilh and Côtes-Saint-Mont in the South-West. It gives a wine rich in alcohol with a very characteristic nose. 100 hectares of Arrufiac are currently planted in France.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery 1,000 Vines are 0, 2016
Informations about the Winery 1,000 Vines
The Winery 1,000 Vines is one of of the world's greatest estates. It offers 2 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
