Winery SichelSauvignon - Sémillon Bordeaux
In the mouth this white wine is a powerful.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Sauvignon - Sémillon Bordeaux from the Winery Sichel
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon - Sémillon Bordeaux of Winery Sichel in the region of Bordeaux is a powerful.
Food and wine pairings with Sauvignon - Sémillon Bordeaux
Pairings that work perfectly with Sauvignon - Sémillon Bordeaux
Original food and wine pairings with Sauvignon - Sémillon Bordeaux
The Sauvignon - Sémillon Bordeaux of Winery Sichel matches generally quite well with dishes of pork, vegetarian or poultry such as recipes of endives with ham (improved), summer tuna quiche or chicken tagine.
Details and technical informations about Winery Sichel's Sauvignon - Sémillon Bordeaux.
Discover the grape variety: Panse muscade
Panse muscade is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. We find the Panse muscade white in the vineyards of Provence and Corsica.
Last vintages of this wine
The best vintages of Sauvignon - Sémillon Bordeaux from Winery Sichel are 2014
Informations about the Winery Sichel
The Winery Sichel is one of of the world's great estates. It offers 118 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
News related to this wine
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The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.