Winery Paul SapinCopper's Bay Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, shellfish or goat cheese.
Food and wine pairings with Copper's Bay Sauvignon Blanc
Pairings that work perfectly with Copper's Bay Sauvignon Blanc
Original food and wine pairings with Copper's Bay Sauvignon Blanc
The Copper's Bay Sauvignon Blanc of Winery Paul Sapin matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of tagliatelle with scallops, quiche lorraine or lasagna with courgettes and fresh goat cheese.
Details and technical informations about Winery Paul Sapin's Copper's Bay Sauvignon Blanc.
Discover the grape variety: Ribol
Ribol noir is a grape variety that originated in France (Languedoc). It produces a variety of grape used for wine making. However, it can also be found eating on our tables! You can find Ribol noir grown in these vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Provence & Corsica.
Informations about the Winery Paul Sapin
The Winery Paul Sapin is one of of the world's great estates. It offers 132 wines for sale in the of Marlborough to come and discover on site or to buy online.
The wine region of Marlborough
The wine region of Marlborough is located in the region of South Island of New Zealand. We currently count 1237 estates and châteaux in the of Marlborough, producing 3419 different wines in conventional, organic and biodynamic agriculture. The wines of Marlborough go well with generally quite well with dishes .
The wine region of South Island
Central Otago, near the bottom of New Zealand's South Island, vies for the title of world's most southerly wine region. Vineyards cling to the sides of mountains and high above river gorges in this dramatic landscape. Pinot Noir has proven itself in this challenging Terroir, and takes up nearly three-quarters of the region's vineyard area. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of doris plum, Sweet spice and bramble.
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.
