Winery LyethL de Lyeth Sauvignon Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the L de Lyeth Sauvignon Blanc from the Winery Lyeth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L de Lyeth Sauvignon Blanc of Winery Lyeth in the region of California is a powerful with a nice freshness.
Food and wine pairings with L de Lyeth Sauvignon Blanc
Pairings that work perfectly with L de Lyeth Sauvignon Blanc
Original food and wine pairings with L de Lyeth Sauvignon Blanc
The L de Lyeth Sauvignon Blanc of Winery Lyeth matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of chinese fried shrimp ravioli, spinach and goat cheese quiche or pasta with tomato and goat cheese.
Details and technical informations about Winery Lyeth's L de Lyeth Sauvignon Blanc.
Discover the grape variety: Bogdanusa
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Informations about the Winery Lyeth
The Winery Lyeth is one of of the world's great estates. It offers 19 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
The wine region of Sonoma County is located in the region of North Coast of California of United States. We currently count 1105 estates and châteaux in the of Sonoma County, producing 2365 different wines in conventional, organic and biodynamic agriculture. The wines of Sonoma County go well with generally quite well with dishes .
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
