Winery Hola AmigoSauvignon Blanc Semi Sweet
Sweet wine
This wine generally goes well with vegetarian, shellfish or goat cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Sauvignon Blanc Semi Sweet
Pairings that work perfectly with Sauvignon Blanc Semi Sweet
Original food and wine pairings with Sauvignon Blanc Semi Sweet
The Sauvignon Blanc Semi Sweet of Winery Hola Amigo matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of aïoli, zucchini and goat cheese quiche or leek and fresh goat cheese quiche.
Details and technical informations about Winery Hola Amigo's Sauvignon Blanc Semi Sweet.
Discover the grape variety: Pardina
Simple, fresh whites best enjoyed young, with a pale golden robe, an airy palate with moderate acidity, and signature aromas of citrus (lemon), green apple, white fruits and discreet herbal notes. Accessible southern profile. Productive and heat-resistant, often used for dry whites and distillates in Extremadura, notably in Ribera del Guadiana. Spanish white grape grown in Extremadura, mainly in the Ribera del Guadiana DO.
Informations about the Winery Hola Amigo
The Winery Hola Amigo is one of of the world's greatest estates. It offers 4 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
