Winery FeldsteinSauvignon Blanc - Roussanne Dry White
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Blanc - Roussanne Dry White
Pairings that work perfectly with Sauvignon Blanc - Roussanne Dry White
Original food and wine pairings with Sauvignon Blanc - Roussanne Dry White
The Sauvignon Blanc - Roussanne Dry White of Winery Feldstein matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of papillotes of simple salmon steaks, shrimp, coconut and ginger soup or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Feldstein's Sauvignon Blanc - Roussanne Dry White.
Discover the grape variety: Roussanne
Aromatic and elegant whites, rich yet lifted by fine freshness, with hawthorn, honeysuckle, apricot, pear, honey, green tea, mineral and herbal notes. Fine ageing potential. Key variety in the great whites of the northern Rhône (Hermitage, Crozes-Hermitage, Saint-Joseph, Saint-Péray) blended with marsanne, and one of the 13 permitted grapes at Châteauneuf-du-Pape. Native Rhône variety.
Last vintages of this wine
The best vintages of Sauvignon Blanc - Roussanne Dry White from Winery Feldstein are 2018, 0
Informations about the Winery Feldstein
The Winery Feldstein is one of of the world's greatest estates. It offers 19 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Israel's wine heartland in the north, a benchmark quality zone. Powerful, structured reds with signature notes of ripe blackcurrant, blackberry, dark chocolate, herbes de Provence and spices, firm tannins and a sun-soaked palate. Dominant international grapes: dense Cabernet Sauvignon, round Merlot, peppery Syrah and colourful Petit Verdot. Round Chardonnay and lively Sauvignon Blanc whites.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
