Winery KumalaSauvignon Blanc - Colombard
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Blanc - Colombard
Pairings that work perfectly with Sauvignon Blanc - Colombard
Original food and wine pairings with Sauvignon Blanc - Colombard
The Sauvignon Blanc - Colombard of Winery Kumala matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of poached salmon in coconut milk with curry, rice with shrimps and onions or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Kumala's Sauvignon Blanc - Colombard.
Discover the grape variety: Colombard
Lively, aromatic whites with sharp acidity and a brisk palate, with aromas of citrus (grapefruit, lime), exotic fruits (passion fruit, mango), boxwood, nectarine and herbal notes. Typically crisp finish. Pillar of Côtes de Gascogne IGP (modern aromatic dry whites) and historically the base spirit for Cognac and Armagnac distillation. Exported to South Africa and California. Charentes variety, a cross of chenin × gouais blanc.
Last vintages of this wine
The best vintages of Sauvignon Blanc - Colombard from Winery Kumala are 2014, 0, 2015, 2013
Informations about the Winery Kumala
The Winery Kumala is one of of the world's great estates. It offers 78 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
