Winery BernardiJacur 0.5 Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Jacur 0.5 Bianco from the Winery Bernardi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jacur 0.5 Bianco of Winery Bernardi in the region of Veneto is a powerful.
Food and wine pairings with Jacur 0.5 Bianco
Pairings that work perfectly with Jacur 0.5 Bianco
Original food and wine pairings with Jacur 0.5 Bianco
The Jacur 0.5 Bianco of Winery Bernardi matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of soy and shrimp noodles, periwinkles - the perfect cook! or fusillis natalias.
Details and technical informations about Winery Bernardi's Jacur 0.5 Bianco.
Discover the grape variety: Helios
An interspecific cross between Merzling and FR 986-60 (S.V. 12.481 x Müller-Thurgau) obtained in 1973 by Professor Zimmermann and selected by Norbert Becker at the Institute of Viticulture in Freiburg (Germany). Almost unknown in France, it can be found in Germany, Belgium, Luxembourg, etc.
Informations about the Winery Bernardi
The Winery Bernardi is one of of the world's great estates. It offers 37 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
