Winery SinapiusClem Blanc
White wine
This wine is a blend of 3 varietals which are the Pinot blanc, the Pinot gris and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Clem Blanc of Winery Sinapius in the region of Tasmanie often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Clem Blanc
Pairings that work perfectly with Clem Blanc
Original food and wine pairings with Clem Blanc
The Clem Blanc of Winery Sinapius matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pizza calzone with ham and mushrooms, tomato, zucchini and tuna flan or yakisoba (fried noodles).
Details and technical informations about Winery Sinapius's Clem Blanc.
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Clem Blanc from Winery Sinapius are 2019, 2017, 2015, 0 and 2016.
Informations about the Winery Sinapius
The Winery Sinapius is one of of the world's greatest estates. It offers 15 wines for sale in the of Tasmanie to come and discover on site or to buy online.
The wine region of Tasmanie
Cool austral island south of Australia, a cool-climate benchmark. Signature Pinot Noir: fine, fresh reds with notes of red cherry, raspberry, wild strawberry and spices, delicate tannins and taut acidity — often compared to Burgundy. Precise, mineral Chardonnay (lemon, brioche), vibrant dry Riesling. Renowned speciality: refined traditional-method sparklers, among the best outside France.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
