Winery Monticello VineyardsPresidential Sauvignon 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 Presidential Sauvignon Blanc from the Winery Monticello Vineyards
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Presidential Sauvignon Blanc of Winery Monticello Vineyards in the region of California is a with a nice freshness.
Food and wine pairings with Presidential Sauvignon Blanc
Pairings that work perfectly with Presidential Sauvignon Blanc
Original food and wine pairings with Presidential Sauvignon Blanc
The Presidential Sauvignon Blanc of Winery Monticello Vineyards matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of curried mouclade à la charentaise, light tuna-tomato quiche (without cream) or vegetable and goat cheese puff pastry.
Details and technical informations about Winery Monticello Vineyards's Presidential Sauvignon Blanc.
Discover the grape variety: Merlot khantus
An interspecific cross between Merlot noir and Kozma 20-3 (also the same parents of Merlot khorus) obtained in 2002 by Simone Diego Castellarin and Guido Cipriani at the Institute of Applied Genomics in Udine, Italy. Merlot khantus is particularly resistant to mildew and tolerant to powdery mildew. Known in Italy ... almost unknown in France and not registered in the Official Catalogue of wine grape varieties.
Informations about the Winery Monticello Vineyards
The Winery Monticello Vineyards is one of of the world's great estates. It offers 33 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.
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The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
