Winery FlavabomField White
White wine
This wine is a blend of 3 varietals which are the Chenin blanc, the Colombard and the Muscadelle.
This wine generally goes well with fruity desserts, poultry or lean fish.
Wine flavors and olphactive analysis
On the nose the Field White of Winery Flavabom in the region of Australie du Sud often reveals types of flavors of pineapple, cream or grapefruit and sometimes also flavors of oaky, peach or butter.
Food and wine pairings with Field White
Pairings that work perfectly with Field White
Original food and wine pairings with Field White
The Field White of Winery Flavabom matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of salmon and spinach lasagna, sea sauerkraut with white wine or very simple muffins.
Details and technical informations about Winery Flavabom's Field White.
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 Field White from Winery Flavabom are 2018, 2017, 2016
Informations about the Winery Flavabom
The Winery Flavabom is one of of the world's greatest estates. It offers 1 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
