Winery Sainsbury'sWinemaker's Selection Prosecco Brut
Sparkling wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Winemaker's Selection Prosecco Brut
Pairings that work perfectly with Winemaker's Selection Prosecco Brut
Original food and wine pairings with Winemaker's Selection Prosecco Brut
The Winemaker's Selection Prosecco Brut of Winery Sainsbury's matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of knife feet, quiche with bacon and gruyère cheese or zakouski: russian appetizer.
Details and technical informations about Winery Sainsbury's's Winemaker's Selection Prosecco Brut.
Discover the grape variety: Muscat Bailey A
Supple, fruity reds with a moderate ruby robe, silky tannins and a direct palate, with signature Muscat aromas (fresh grape, rose), red fruits (cherry, strawberry), candy and hybrid herbal notes. A simple, early-ripening profile. Widely grown in Japan (Yamanashi, Nagano), it is the emblem of modern Japanese reds. Black hybrid grape created in 1927 by Zenbei Kawakami, a Bailey × Muscat Hamburg cross.
Last vintages of this wine
The best vintages of Winemaker's Selection Prosecco Brut from Winery Sainsbury's are 0
Informations about the Winery Sainsbury's
The Winery Sainsbury's is one of wineries to follow in Vino da Tavola.. It offers 276 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
