Winery Emmolo1858 Napa Solano 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 1858 Napa Solano Sauvignon Blanc from the Winery Emmolo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 1858 Napa Solano Sauvignon Blanc of Winery Emmolo in the region of California is a with a nice freshness.
Food and wine pairings with 1858 Napa Solano Sauvignon Blanc
Pairings that work perfectly with 1858 Napa Solano Sauvignon Blanc
Original food and wine pairings with 1858 Napa Solano Sauvignon Blanc
The 1858 Napa Solano Sauvignon Blanc of Winery Emmolo matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of shrimp in red sauce, quiche without eggs or chicken and goat cheese risotto.
Details and technical informations about Winery Emmolo's 1858 Napa Solano Sauvignon Blanc.
Discover the grape variety: Cabernet-Cubin
An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.
Last vintages of this wine
The best vintages of 1858 Napa Solano Sauvignon Blanc from Winery Emmolo are 2016, 0, 2019, 2018 and 2017.
Informations about the Winery Emmolo
The Winery Emmolo is one of of the world's greatest estates. It offers 5 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
