Winery Lazy BreezeSauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Sauvignon Blanc from the Winery Lazy Breeze
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery Lazy Breeze in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Lazy Breeze in the region of California often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or tropical fruit.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Lazy Breeze matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of mussels with curry, nanie's diced ham quiche or potato, coppa and goat cheese gratin.
Details and technical informations about Winery Lazy Breeze's Sauvignon Blanc.
Discover the grape variety: Blanc Cardon
An ancient grape variety from the Garonne valley, long confused with the white mauzac. Today, it is practically no longer present in the vineyard and is therefore on the verge of extinction.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Lazy Breeze are 2019, 0, 2017
Informations about the Winery Lazy Breeze
The Winery Lazy Breeze is one of of the world's greatest estates. It offers 3 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
