Winery SpierArts The Mission
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Arts The Mission
Pairings that work perfectly with Arts The Mission
Original food and wine pairings with Arts The Mission
The Arts The Mission of Winery Spier matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of pan-fried potatoes with smoked salmon and rosemary, quick crayfish chicken or king's cake with frangipane.
Details and technical informations about Winery Spier's Arts The Mission.
Discover the grape variety: Tressot
Tressot noir is a grape variety that originated in France (Yonne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Tressot noir can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Arts The Mission from Winery Spier are 2015, 2013, 0
Informations about the Winery Spier
The Winery Spier is one of of the world's great estates. It offers 105 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
