Winery RayunSauvignon Blanc Reservado
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 Reservado from the Winery Rayun
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc Reservado of Winery Rayun in the region of Central Valley is a with a nice freshness.
Food and wine pairings with Sauvignon Blanc Reservado
Pairings that work perfectly with Sauvignon Blanc Reservado
Original food and wine pairings with Sauvignon Blanc Reservado
The Sauvignon Blanc Reservado of Winery Rayun matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of cuttlefish in sauce, broccoli and blue cheese quiche without pastry or broccoli and leek spread with fine herbs.
Details and technical informations about Winery Rayun's Sauvignon Blanc Reservado.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Last vintages of this wine
The best vintages of Sauvignon Blanc Reservado from Winery Rayun are 2016, 2011, 2015, 2014 and 2012.
Informations about the Winery Rayun
The Winery Rayun is one of of the world's greatest estates. It offers 21 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
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.
