Winery St.AndreaVálogatás Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Válogatás Sauvignon Blanc
Pairings that work perfectly with Válogatás Sauvignon Blanc
Original food and wine pairings with Válogatás Sauvignon Blanc
The Válogatás Sauvignon Blanc of Winery St.Andrea matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of mackerel fillets (quick bake), indian chicken (simplified korma) or goat cheese and bacon quiche.
Details and technical informations about Winery St.Andrea's Válogatás Sauvignon Blanc.
Discover the grape variety: Aléatico
Aleatico noir is a grape variety originating from Italy. 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 medium-sized bunches and medium-sized grapes. Aléatico noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Válogatás Sauvignon Blanc from Winery St.Andrea are 2016, 0, 2015
Informations about the Winery St.Andrea
The Winery St.Andrea is one of of the world's great estates. It offers 77 wines for sale in the of Felso Magyarorszag to come and discover on site or to buy online.
The wine region of Felso Magyarorszag
The wine region of Felso Magyarorszag of Hungary. Wineries and vineyards like the Domaine Dunavar or the Domaine Dunavar produce mainly wines white, red and pink. The most planted grape varieties in the region of Felso Magyarorszag are Merlot, Muscat Ottonel and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Felso Magyarorszag often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
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.
