Winery Greenhill WinesScented Sundew Gruner Veltliner
White wine
This wine generally goes well with pork, vegetarian or lean fish.
The Scented Sundew Gruner Veltliner of the Winery Greenhill Wines is in the top 10 of wines of Australie du Sud.
Food and wine pairings with Scented Sundew Gruner Veltliner
Pairings that work perfectly with Scented Sundew Gruner Veltliner
Original food and wine pairings with Scented Sundew Gruner Veltliner
The Scented Sundew Gruner Veltliner of Winery Greenhill Wines matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta carbonara almost like the real thing, pasta salmon - fresh cream or quinoa with shrimp.
Details and technical informations about Winery Greenhill Wines's Scented Sundew Gruner Veltliner.
Discover the grape variety: Sweet Sapphire
Intra-specific cross between Beitamouni and C22-121 obtained in 2004 by David Cain at the I.F.G. of Bakersfield in California (United States). Its cultivation started in 2007. It is already known in the United States, Brazil, Australia, South Africa ... almost unknown in France. It should be noted that this variety is very much in demand in China, where it represents an important market.
Informations about the Winery Greenhill Wines
The Winery Greenhill Wines is one of of the world's greatest estates. It offers 6 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
