Winery Scott PetersonRox Late Harvest Sauvignon Blanc
Sweet wine
This wine generally goes well with vegetarian, shellfish or goat cheese.
Food and wine pairings with Rox Late Harvest Sauvignon Blanc
Pairings that work perfectly with Rox Late Harvest Sauvignon Blanc
Original food and wine pairings with Rox Late Harvest Sauvignon Blanc
The Rox Late Harvest Sauvignon Blanc of Winery Scott Peterson matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of carri of shrimps with chillies, spinach and goat cheese quiche or fresh goat cheese, zucchini and thyme tart.
Details and technical informations about Winery Scott Peterson's Rox Late Harvest Sauvignon Blanc.
Discover the grape variety: Roditis
Fresh, aromatic whites and rosés with a pale pink or golden colour, a supple palate and preserved acidity showing citrus (lemon, grapefruit), green apple, white flowers and Hellenic mineral notes. A refreshing Mediterranean profile. The backbone of traditional Retsina and modern Greek dry whites, defining viticulture in the Peloponnese and Attica.
Last vintages of this wine
The best vintages of Rox Late Harvest Sauvignon Blanc from Winery Scott Peterson are 2013, 0
Informations about the Winery Scott Peterson
The Winery Scott Peterson is one of of the world's greatest estates. It offers 7 wines for sale in the of Sonoma Coast to come and discover on site or to buy online.
The wine region of Sonoma Coast
Elegant, saline Pinot Noir as signature and vibrant Chardonnay: refined coastal reds with aromas of fresh cherry, poached strawberry, cranberry and blackcurrant, sweet spices and floral touches, straight acidity. Energetic Chardonnay with notes of green apple, Meyer citrus, stone fruit and saline minerality. Vast AVA in north-west Sonoma, directly exposed to Pacific fogs and breezes, very cool climate over a long season. Chiselled maritime identity, medium to long ageing.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
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.
