Winery Neil McguiganSauvignon Blanc - Semillon
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Sauvignon Blanc - Semillon
Pairings that work perfectly with Sauvignon Blanc - Semillon
Original food and wine pairings with Sauvignon Blanc - Semillon
The Sauvignon Blanc - Semillon of Winery Neil Mcguigan matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of sea bream fillets with capers, scallop mousse or pancakes.
Details and technical informations about Winery Neil Mcguigan's Sauvignon Blanc - Semillon.
Discover the grape variety: Verdejo
An ancient grape variety that has been cultivated for a long time, mainly in the Rueda region of northwestern Spain. D.N.A. tests show that it is the result of a natural cross between Savagnin and Castellana Blanco. It should not be confused with the Verdelho, which is very well known in Portugal, and the Verdelho Branco, which is almost more widespread. The Verdejo is registered in the Official Catalogue of wine grape varieties list A. It can also be found in the United States (Virginia, California, etc.), Australia, Portugal, etc., but is practically unknown in France.
Last vintages of this wine
The best vintages of Sauvignon Blanc - Semillon from Winery Neil Mcguigan are 0
Informations about the Winery Neil Mcguigan
The Winery Neil Mcguigan is one of of the world's greatest estates. It offers 9 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
