Winery Passo CarbonaieToscano Bianco
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Toscano Bianco from the Winery Passo Carbonaie
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Toscano Bianco of Winery Passo Carbonaie in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Toscano Bianco
Pairings that work perfectly with Toscano Bianco
Original food and wine pairings with Toscano Bianco
The Toscano Bianco of Winery Passo Carbonaie matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of wok of chinese noodles with vegetables, mushroom, bacon and gruyere quiche or tuna rillettes with st moret.
Details and technical informations about Winery Passo Carbonaie's Toscano Bianco.
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!).
Informations about the Winery Passo Carbonaie
The Winery Passo Carbonaie is one of of the world's greatest estates. It offers 6 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
