Winery IdiomSauvignon Blanc - Sémillon
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc - Sémillon of Winery Idiom in the region of Western Cape often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Sauvignon Blanc - Sémillon
Pairings that work perfectly with Sauvignon Blanc - Sémillon
Original food and wine pairings with Sauvignon Blanc - Sémillon
The Sauvignon Blanc - Sémillon of Winery Idiom matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of salmon and spinach lasagna, shrimp, coconut and ginger soup or apple pie.
Details and technical informations about Winery Idiom's Sauvignon Blanc - Sémillon.
Discover the grape variety: Camaraou
It has been cultivated for a long time in Bearn and in the Jurançonnais. Today, it is very little multiplied and therefore in danger of disappearing. Published genetic analyses have made it possible to discover that it is related to one or more grape varieties, including Savagnin. For more information, click here!
Last vintages of this wine
The best vintages of Sauvignon Blanc - Sémillon from Winery Idiom are 2012, 0
Informations about the Winery Idiom
The Winery Idiom is one of of the world's great estates. It offers 31 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
