Winery Henry of PelhamFumé - Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Fumé - Sauvignon Blanc
Pairings that work perfectly with Fumé - Sauvignon Blanc
Original food and wine pairings with Fumé - Sauvignon Blanc
The Fumé - Sauvignon Blanc of Winery Henry of Pelham matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of congolese pondu, shrimp in coconut milk or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Henry of Pelham's Fumé - Sauvignon Blanc.
Discover the grape variety: Barbaroux
Barbaroux rosé is a grape variety that originated in France (Provence). 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 large grapes. Barbaroux rosé can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Henry of Pelham
The Winery Henry of Pelham is one of of the world's great estates. It offers 47 wines for sale in the of Short Hills Bench to come and discover on site or to buy online.
The wine region of Short Hills Bench
The wine region of Short Hills Bench is located in the region of Niagara Escarpment - Ontario of Ontario of Canada. Wineries and vineyards like the Domaine Henry of Pelham or the Domaine Henry of Pelham produce mainly wines white and red. The most planted grape varieties in the region of Short Hills Bench are Riesling, Pinot noir and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Short Hills Bench often reveals types of flavors of microbio, oak or tree fruit and sometimes also flavors of non oak, earth or red fruit.
The wine region of Ontario
Ontario is the most populated and prolific wine producing province in Canada. The Long established wine industry here is centered around the Great Lakes of Erie and Ontario, where the continental Climate is moderated heavily by the large bodies of water. The majority of wines produced in Ontario are Dry table wines (around 60 percent are white and 40 percent red). They are mostly made from Riesling, Cabernet Franc, Chardonnay, and Pinot Noir.
News related to this wine
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
An overview of Irancy appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
How to work with Chablis wines as a sommelier by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
