Winery RabbleSauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Sauvignon Blanc from the Winery Rabble
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery Rabble in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Rabble in the region of California often reveals types of flavors of vegetal, tree fruit or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Rabble matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of fideuà (paella with pasta and fish), leek, goat cheese and bacon quiche or ravioli and lamb's lettuce salad.
Details and technical informations about Winery Rabble's Sauvignon Blanc.
Discover the grape variety: Cabernet-Carbon
An interspecific cross between Cabernet Sauvignon and Bronner made in 1983 by Norbert Becker of the Freiburg Research Institute in Germany. It can be found in Germany, the Netherlands, Belgium, Switzerland, Italy, Romania, ... little known in France.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Rabble are 2018, 0
Informations about the Winery Rabble
The Winery Rabble is one of of the world's greatest estates. It offers 10 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
