Winery EisbergSparkling Blanc
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Sparkling Blanc from the Winery Eisberg
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Sparkling Blanc of Winery Eisberg in the region of England is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Sparkling Blanc
Pairings that work perfectly with Sparkling Blanc
Original food and wine pairings with Sparkling Blanc
The Sparkling Blanc of Winery Eisberg matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of rice with seafood, hummus (chickpea puree) or zarzuela mayonapo.
Details and technical informations about Winery Eisberg's Sparkling Blanc.
Discover the grape variety: Alicante
Alicante Henri Bouschet noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The Alicante Henri Bouschet noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Sparkling Blanc from Winery Eisberg are 0
Informations about the Winery Eisberg
The Winery Eisberg is one of of the world's greatest estates. It offers 7 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
