Winery Sainsbury'sWinemaker's Selection Fiano
White wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Winemaker's Selection Fiano
Pairings that work perfectly with Winemaker's Selection Fiano
Original food and wine pairings with Winemaker's Selection Fiano
The Winemaker's Selection Fiano of Winery Sainsbury's matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of american style lobster tails, great chef style, quiche with leeks and fresh salmon from flo or emulsion of foie gras with pata negra.
Details and technical informations about Winery Sainsbury's's Winemaker's Selection Fiano.
Discover the grape variety: Saint Macaire
An ancient Bordeaux grape variety that was once grown in the Gironde marshes. It is related to the Manseng Noir. Today, Saint Macaire is no longer present in the vineyard and is therefore in the process of disappearing. It is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Sainsbury's
The Winery Sainsbury's is one of wineries to follow in Pouilles.. It offers 272 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
