Winery GavioliLambrusco Spumante Pas Dose
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Lambrusco Spumante Pas Dose
Pairings that work perfectly with Lambrusco Spumante Pas Dose
Original food and wine pairings with Lambrusco Spumante Pas Dose
The Lambrusco Spumante Pas Dose of Winery Gavioli matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of pork stew with bacon and cream, cucumber pie or my godmother's sausage salad.
Details and technical informations about Winery Gavioli's Lambrusco Spumante Pas Dose.
Discover the grape variety: Perlette
Crossing made in the United States in 1936 by Professor Harold P. Olmo of the University of Davis (California) between the queen of the vines and the sultana, registered in the Official Catalogue of vine varieties list A1. - Synonymy: no known synonym (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Lambrusco Spumante Pas Dose from Winery Gavioli are 2013, 2014, 0, 2011
Informations about the Winery Gavioli
The Winery Gavioli is one of of the world's greatest estates. It offers 27 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
