Winery FairhillsChenin Blanc - Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Chenin Blanc - Pinot Grigio from the Winery Fairhills
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chenin Blanc - Pinot Grigio of Winery Fairhills in the region of Western Cape is a .
Food and wine pairings with Chenin Blanc - Pinot Grigio
Pairings that work perfectly with Chenin Blanc - Pinot Grigio
Original food and wine pairings with Chenin Blanc - Pinot Grigio
The Chenin Blanc - Pinot Grigio of Winery Fairhills matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of sloth pork loin, shrimp with curry express or rabbit stew the old fashioned way.
Details and technical informations about Winery Fairhills's Chenin Blanc - Pinot Grigio.
Discover the grape variety: Chenin blanc
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
Last vintages of this wine
The best vintages of Chenin Blanc - Pinot Grigio from Winery Fairhills are 0
Informations about the Winery Fairhills
The Winery Fairhills is one of of the world's great estates. It offers 24 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
