Winery StorrsSauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Sauvignon Blanc from the Winery Storrs
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery Storrs in the region of California is a with a nice freshness.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Storrs matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of yakisoba (fried noodles), quiche with bacon and gruyère cheese or gratin of melting ravioli (bacon, goat cheese and cream).
Details and technical informations about Winery Storrs's Sauvignon Blanc.
Discover the grape variety: Gros Cabernet
Colourful, structured reds with a deep purple robe, firm, tight tannins and an ample palate with preserved acidity, featuring signature aromas of black fruits (blackcurrant, blackberry), red pepper and herbaceous notes typical of the Cabernet family. Age-worthy profile. Almost gone from commercial cultivation, preserved in varietal collections for its great genetic value. French autochthonous black variety from the South-West, parent of Carménère (crossed with Cabernet Franc).
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Storrs are 0
Informations about the Winery Storrs
The Winery Storrs is one of of the world's greatest estates. It offers 29 wines for sale in the of Monterey to come and discover on site or to buy online.
The wine region of Monterey
Vast AVA of the Salinas Valley in California (~40,000 ac, AVA 1984), a natural funnel cooled by Pacific breezes: ultra-dominant Chardonnay signature as the white king (~50%) — vivid, citrus and white fruits, dazzling acidity. Pinot Noir and Riesling on cool coastal sectors, fine and taut. Further south, warm sectors for structured Cabernet Sauvignon, Merlot, Syrah and Zinfandel. Includes Santa Lucia Highlands, Arroyo Seco, San Bernabe, Burgundian and sun-drenched identity.
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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
