Winery Terra SaraSauvignon Blanc - Viura
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Sauvignon Blanc - Viura from the Winery Terra Sara
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc - Viura of Winery Terra Sara in the region of Rioja is a powerful.
Food and wine pairings with Sauvignon Blanc - Viura
Pairings that work perfectly with Sauvignon Blanc - Viura
Original food and wine pairings with Sauvignon Blanc - Viura
The Sauvignon Blanc - Viura of Winery Terra Sara matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops with chorizo sauce, rice and cheese ball or soup of small rock fish (mediterranean).
Details and technical informations about Winery Terra Sara's Sauvignon Blanc - Viura.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Last vintages of this wine
The best vintages of Sauvignon Blanc - Viura from Winery Terra Sara are 2016, 0
Informations about the Winery Terra Sara
The Winery Terra Sara is one of of the world's greatest estates. It offers 7 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Rioja, in northern Spain, is best known for its berry-flavored, barrel-aged red wines made from Tempranillo and Garnacha. It is probably the leading wine region in Spain. It is certainly the most famous, rivaling only Jerez. The Vineyards follow the course of the Ebro for a hundred kilometres between the towns of Haro and Alfaro.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
