Winery Sam TrimboliSalvatore Trebbiano
White wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Salvatore Trebbiano of Winery Sam Trimboli in the region of Nouvelle-Galles du Sud often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Salvatore Trebbiano
Pairings that work perfectly with Salvatore Trebbiano
Original food and wine pairings with Salvatore Trebbiano
The Salvatore Trebbiano of Winery Sam Trimboli matches generally quite well with dishes of beef, lamb or pork such as recipes of harira de mamie (moroccan soup), oven-baked lamb stew or salty crumble with courgettes, goat cheese and bacon.
Details and technical informations about Winery Sam Trimboli's Salvatore Trebbiano.
Discover the grape variety: Pinot Auxerrois
Rich and aromatic whites with a pale golden robe, round palate with moderate acidity, signature aromas of exotic fruits (pineapple), yellow fruits (peach, apricot), white flowers (acacia) and honeyed notes. Also a base for Crémant d'Alsace AOC. Component of Alsace AOC whites (sometimes labelled Pinot Blanc or Edelzwicker), Côtes-de-Toul AOC and Moselle whites. Alsatian and Lorraine synonym for Auxerrois, descended from Pinot Noir x Gouais Blanc.
Last vintages of this wine
The best vintages of Salvatore Trebbiano from Winery Sam Trimboli are 2019, 0, 2020
Informations about the Winery Sam Trimboli
The Winery Sam Trimboli is one of of the world's greatest estates. It offers 10 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
