Winery Naked Grape (Canada)Sauvignon Blanc Unoaked
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc Unoaked of Winery Naked Grape (Canada) in the region of Ontario often reveals types of flavors of oak, citrus fruit.
Food and wine pairings with Sauvignon Blanc Unoaked
Pairings that work perfectly with Sauvignon Blanc Unoaked
Original food and wine pairings with Sauvignon Blanc Unoaked
The Sauvignon Blanc Unoaked of Winery Naked Grape (Canada) matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea sauerkraut with white wine, lobster armorican style or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Naked Grape (Canada)'s Sauvignon Blanc Unoaked.
Discover the grape variety: Mara
Intraspecific cross between gamay noir and reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From these same parents he also obtained the gamaret and the garanoir. It should not be confused with the Romanian direct producer hybrid, also black, resulting from an interspecific cross between 12 303 Seyve-Villard and ozana. Mara is mainly cultivated in Switzerland and is virtually unknown in France.
Last vintages of this wine
The best vintages of Sauvignon Blanc Unoaked from Winery Naked Grape (Canada) are 2010, 2008, 0
Informations about the Winery Naked Grape (Canada)
The Winery Naked Grape (Canada) is one of of the world's greatest estates. It offers 17 wines for sale in the of Ontario to come and discover on site or to buy online.
The wine region of Ontario
Ontario is the most populated and prolific wine producing province in Canada. The Long established wine industry here is centered around the Great Lakes of Erie and Ontario, where the continental Climate is moderated heavily by the large bodies of water. The majority of wines produced in Ontario are Dry table wines (around 60 percent are white and 40 percent red). They are mostly made from Riesling, Cabernet Franc, Chardonnay, and Pinot Noir.
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.
