Winery Floresta São PedroSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Floresta São Pedro is in the top 60 of wines of Sao Paulo.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Floresta São Pedro matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon steak on a bed of leeks, quick crayfish chicken or vegan leek and tofu quiche.
Details and technical informations about Winery Floresta São Pedro's Sauvignon Blanc.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Floresta São Pedro are 2016, 0, 2017
Informations about the Winery Floresta São Pedro
The Winery Floresta São Pedro is one of of the world's greatest estates. It offers 1 wines for sale in the of Sao Paulo to come and discover on site or to buy online.
The wine region of Sao Paulo
Brazil is the largest country in South America and the fifth-largest in the world. It has a sizable wine industry, but is probably best known in global markets for spirits, and in particular Cachaça. With roughly 83,000 hectares (205,000 acres) of Vineyard">Vineyard, it ranks just behind its near-neighbors Argentina and Chile in terms of acreage under vine. Only a small proportion (about 10 percent) of these acres are planted with Vitis vinifera vines, however this large acreage does not translate into large volumes of quality wine.
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.
