Winery Marks & SpencerLittle Snapper White
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Little Snapper White
Pairings that work perfectly with Little Snapper White
Original food and wine pairings with Little Snapper White
The Little Snapper White of Winery Marks & Spencer matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of toasted bagel with smoked salmon, my chef's pot or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Marks & Spencer's Little Snapper White.
Discover the grape variety: Rkatziteli
Originally from Georgia, it is the main grape variety in the production of white wines, particularly in eastern Georgia. It is also found in Canada, China, the United States, New Zealand, Australia and a large number of Eastern European countries. In France, it is practically unknown, which seems surprising given its qualities.
Last vintages of this wine
The best vintages of Little Snapper White from Winery Marks & Spencer are 2014
Informations about the Winery Marks & Spencer
The Winery Marks & Spencer is one of wineries to follow in Australie du Sud-Est.. It offers 455 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
