Winery Morgan's BayReserve Collection 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 Reserve Collection Sauvignon Blanc from the Winery Morgan's Bay
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Collection Sauvignon Blanc of Winery Morgan's Bay in the region of Victoria is a with a nice freshness.
Food and wine pairings with Reserve Collection Sauvignon Blanc
Pairings that work perfectly with Reserve Collection Sauvignon Blanc
Original food and wine pairings with Reserve Collection Sauvignon Blanc
The Reserve Collection Sauvignon Blanc of Winery Morgan's Bay matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of marinated shrimp sautéed asian style, vegan leek and tofu quiche or leek and fresh goat cheese quiche.
Details and technical informations about Winery Morgan's Bay's Reserve Collection Sauvignon Blanc.
Discover the grape variety: Tannat meunier
This grape variety is found in southwestern France. It is a natural mutation of Tannat, so its resemblance is normal and only its very white down differentiates it. It is practically not propagated... another example of such a mutation, meunier or pinot meunier. - Synonymy: no synonym to date (for all the synonyms of grape varieties, click here!).
Last vintages of this wine
The best vintages of Reserve Collection Sauvignon Blanc from Winery Morgan's Bay are 0
Informations about the Winery Morgan's Bay
The Winery Morgan's Bay is one of of the world's greatest estates. It offers 11 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
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.
