Winery Sainsbury'sWinemaker's Selection Contralto Pinot Grigio
White wine
This wine generally goes well with vegetarian, shellfish or mushrooms.
Food and wine pairings with Winemaker's Selection Contralto Pinot Grigio
Pairings that work perfectly with Winemaker's Selection Contralto Pinot Grigio
Original food and wine pairings with Winemaker's Selection Contralto Pinot Grigio
The Winemaker's Selection Contralto Pinot Grigio of Winery Sainsbury's matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp with cream and fettuccine, light tuna-tomato quiche (without cream) or twists with anchovies.
Details and technical informations about Winery Sainsbury's's Winemaker's Selection Contralto Pinot Grigio.
Discover the grape variety: Alicante Bouschet
It is a crossbreed made in 1855 by Louis and Henri Bouschet from an intraspecific crossing between Grenache noir and Petit Bouschet. The Alicante Henri Bouschet is less and less multiplied, registered however in the Official Catalogue of the varieties of vine of wine grapes list A.
Last vintages of this wine
The best vintages of Winemaker's Selection Contralto Pinot Grigio from Winery Sainsbury's are 2016, 0
Informations about the Winery Sainsbury's
The Winery Sainsbury's is one of wineries to follow in Sicile.. It offers 272 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
