Winery RecanatiYasmin White
White wine
This wine is composed of 100% of the grape variety Sauvignon Blanc.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Yasmin White of Winery Recanati in the region of Galilee often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Yasmin White
Pairings that work perfectly with Yasmin White
Original food and wine pairings with Yasmin White
The Yasmin White of Winery Recanati matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of baked dumplings, smoked salmon pasta gratin or express seafood spaghetti.
Details and technical informations about Winery Recanati's Yasmin White.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Yasmin White from Winery Recanati are 2019, 2018, 2016, 2017 and 0.
Informations about the Winery Recanati
The Winery Recanati is one of of the world's great estates. It offers 72 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Israel's wine heartland in the north, a benchmark quality zone. Powerful, structured reds with signature notes of ripe blackcurrant, blackberry, dark chocolate, herbes de Provence and spices, firm tannins and a sun-soaked palate. Dominant international grapes: dense Cabernet Sauvignon, round Merlot, peppery Syrah and colourful Petit Verdot. Round Chardonnay and lively Sauvignon Blanc whites.
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.
