Winery Ghost RockSmall Batch Fumé Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Small Batch Fumé Blanc from the Winery Ghost Rock
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Small Batch Fumé Blanc of Winery Ghost Rock in the region of Tasmanie is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Small Batch Fumé Blanc of Winery Ghost Rock in the region of Tasmanie often reveals types of flavors of oak.
Food and wine pairings with Small Batch Fumé Blanc
Pairings that work perfectly with Small Batch Fumé Blanc
Original food and wine pairings with Small Batch Fumé Blanc
The Small Batch Fumé Blanc of Winery Ghost Rock matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of marmite dieppoise, vegan leek and tofu quiche or eggplant stuffed with salmon.
Details and technical informations about Winery Ghost Rock's Small Batch Fumé Blanc.
Discover the grape variety: Arandell
Colourful and fruity reds with a deep purple hue, supple tannins and an airy palate with preserved acidity, featuring signature aromas of red fruits (cherry) and dark fruits (blackberry). Early-ripening and disease-resistant. Grown in the north-eastern USA, it represents the new generation of hybrid varieties adapted to northern continental wine-growing climates. American black hybrid variety obtained in 2013 by Cornell University, a disease-resistant cross.
Last vintages of this wine
The best vintages of Small Batch Fumé Blanc from Winery Ghost Rock are 0, 2017
Informations about the Winery Ghost Rock
The Winery Ghost Rock is one of of the world's great estates. It offers 22 wines for sale in the of Tasmanie to come and discover on site or to buy online.
The wine region of Tasmanie
Cool austral island south of Australia, a cool-climate benchmark. Signature Pinot Noir: fine, fresh reds with notes of red cherry, raspberry, wild strawberry and spices, delicate tannins and taut acidity — often compared to Burgundy. Precise, mineral Chardonnay (lemon, brioche), vibrant dry Riesling. Renowned speciality: refined traditional-method sparklers, among the best outside France.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
