Winery TaraniEdition Limitée Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Edition Limitée Sauvignon
Pairings that work perfectly with Edition Limitée Sauvignon
Original food and wine pairings with Edition Limitée Sauvignon
The Edition Limitée Sauvignon of Winery Tarani matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon and leek gratin, shrimp, coconut and ginger soup or zucchini quiche.
Details and technical informations about Winery Tarani's Edition Limitée Sauvignon.
Discover the grape variety: Blush seedless
Obtained in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing Emperor with Z4-87, the latter already being a cross of (Alphonse Lavallée x 75 Pirovano or Sultana moscata) with the Queen of the Vines.
Last vintages of this wine
The best vintages of Edition Limitée Sauvignon from Winery Tarani are 2021, 0, 2020
Informations about the Winery Tarani
The Winery Tarani is one of of the world's greatest estates. It offers 15 wines for sale in the of Comté Tolosan to come and discover on site or to buy online.
The wine region of Comté Tolosan
Comte Tolosan is a PGI title that covers wines produced in a large area of Southwestern France. The PGI basin encompasses 12 administrative dePartments and is home to a wide range of appellations d'origine contrôlée (AOC) such as Jurançon, Cahors and Armagnac. The IGP label provides a geographical classification for wines that are not classified for AOC level appellations due to Grape variety or winemaking style. The region is part of the Aquitaine basin - the plains that lie between the Pyrenees, the Massif Central and the Atlantic Ocean to the west.
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.
