Roblar WineryCalifornia Sauvignon Blanc
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 California Sauvignon Blanc from the Roblar Winery
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the California Sauvignon Blanc of Roblar Winery in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the California Sauvignon Blanc of Roblar Winery in the region of California often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with California Sauvignon Blanc
Pairings that work perfectly with California Sauvignon Blanc
Original food and wine pairings with California Sauvignon Blanc
The California Sauvignon Blanc of Roblar Winery matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of natural breton lobster, salmon and goat cheese quiche or bricks fig ham goat.
Details and technical informations about Roblar Winery's California Sauvignon Blanc.
Discover the grape variety: Barbera blanche
An ancient grape variety that has been cultivated for a long time in the Italian Piedmont, now less and less planted, and practically unknown in France as in all other wine-producing countries. Note that it is not related to Barbera Nero.
Last vintages of this wine
The best vintages of California Sauvignon Blanc from Roblar Winery are 2017, 2016, 2018, 2014
Informations about the Roblar Winery
The Roblar Winery is one of of the world's great estates. It offers 88 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.
News related to this wine
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The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.