Winery SandaraBlood Orange Sparkling
Sweet wine
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Food and wine pairings with Blood Orange Sparkling
Pairings that work perfectly with Blood Orange Sparkling
Original food and wine pairings with Blood Orange Sparkling
The Blood Orange Sparkling of Winery Sandara matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of chicken chop suey, pastels (senegalese stuffed fritters) or fish and shrimp curry.
Details and technical informations about Winery Sandara's Blood Orange Sparkling.
Discover the grape variety: Aubin
Aubin is a grape variety commonly found in the vineyards of Lorraine. Rozérieulles, Bruley or Buligny have a few plantations of it. The green variety of this grape variety is one of the 16 grape varieties resulting from a cross between pinot noir and gouais blanc. Aubin, a white grape variety, is not to be confused with another black grape plant, aubun. The green white or white Euvezin, as it is still called, is of satisfactory vigour but its productivity is widely variable. The plant can be recognized by its small bunches. Sometimes winged, they are rather loose and cylindrical in shape, and contain small berries that promise medium-quality vinification. The juice is often associated with other grape varieties. Partial abortion of the berries is common with Aubin. It is also necessary to do what is necessary to preserve this endangered grape variety from oidosis.
Last vintages of this wine
The best vintages of Blood Orange Sparkling from Winery Sandara are 0
Informations about the Winery Sandara
The Winery Sandara is one of of the world's greatest estates. It offers 12 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
