Winery The SummitSauvignon 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 The Summit
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc of Winery The Summit 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 The Summit matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of tagliatelle with scallops, salmon and goat cheese quiche or delicious flaky goat cheese pie.
Details and technical informations about Winery The Summit's Sauvignon Blanc.
Discover the grape variety: Bacchus blanc
Aromatic dry and off-dry whites with a pale golden colour, a supple palate with moderate acidity, and signature perfumed aromas of white flowers (elderflower), muscat, citrus and white-fleshed fruits. Expressive, early-ripening and productive profile. Grown in Germany, England and Luxembourg, contributing to aromatic whites of northern Europe. German white variety bred in 1933 at Geilweilerhof, a cross of (Silvaner × Riesling) × Müller-Thurgau.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery The Summit are 0
Informations about the Winery The Summit
The Winery The Summit is one of of the world's great estates. It offers 14 wines for sale in the of California to come and discover on site or to buy online.
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).
