Winery GiordanoLe Anfore Malvasia Bianca
White wine
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Food and wine pairings with Le Anfore Malvasia Bianca
Pairings that work perfectly with Le Anfore Malvasia Bianca
Original food and wine pairings with Le Anfore Malvasia Bianca
The Le Anfore Malvasia Bianca of Winery Giordano matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of phad thai (thai style fried noodles), spaghetti with shrimp and cream or high savoyard chicken !.
Details and technical informations about Winery Giordano's Le Anfore Malvasia Bianca.
Discover the grape variety: Perdéa
Perdea blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small to medium sized grapes. Perdea blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Giordano
The Winery Giordano is one of wineries to follow in Vénétie.. It offers 357 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
