Winery OcchipintiTriple "A" Bianco
White wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Triple "A" Bianco
Pairings that work perfectly with Triple "A" Bianco
Original food and wine pairings with Triple "A" Bianco
The Triple "A" Bianco of Winery Occhipinti matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of oven-roasted breton lobster with salted butter from the jaguin brothers (the..., broccoli and blue cheese quiche without pastry or baked tortilla.
Details and technical informations about Winery Occhipinti's Triple "A" Bianco.
Discover the grape variety: Blütenmuskateller
An interspecific cross, obtained in Russia in 1947, between Severnyj - a relative of Vitis amurensis - and Muscat à petits grains blancs, which is also said to have Muscat fleur d'oranger and Muscat d'Alexandrie. Note that it is resistant to mildew and powdery mildew, and that its wine, often produced as a sweet sparkling wine, is of the muscat type, though less pronounced than that obtained from the usual muscat grape varieties. Unknown in France, it can be found in Germany, Austria, Belgium, the Czech Republic, Bulgaria, Russia, Hungary, Ukraine and Australia.
Informations about the Winery Occhipinti
The Winery Occhipinti is one of of the world's great estates. It offers 22 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
