Winery TescoTapiwey Vineyard Sauvignon 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 Tapiwey Vineyard Sauvignon Blanc from the Winery Tesco
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tapiwey Vineyard Sauvignon Blanc of Winery Tesco in the region of Aconcagua is a with a nice freshness.
Food and wine pairings with Tapiwey Vineyard Sauvignon Blanc
Pairings that work perfectly with Tapiwey Vineyard Sauvignon Blanc
Original food and wine pairings with Tapiwey Vineyard Sauvignon Blanc
The Tapiwey Vineyard Sauvignon Blanc of Winery Tesco matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of blanquette of monkfish and scallops, tuna, pepper and tomato quiche or ravioli and lamb's lettuce salad.
Details and technical informations about Winery Tesco's Tapiwey Vineyard Sauvignon Blanc.
Discover the grape variety: Pardotte
An old Bordeaux grape variety, now in danger of extinction, once cultivated in the Gironde marshes, but registered in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Winery Tesco
The Winery Tesco is one of wineries to follow in Aconcagua.. It offers 392 wines for sale in the of Aconcagua to come and discover on site or to buy online.
The wine region of Aconcagua
The Aconcagua Valley is a wine-producing region of Chile, located 100 kilometres (60 miles) North of the capital, Santiago. It was Long thought that this hot, Dry valley was not suitable for growing wine grapes but the quality of the region's modern-day Cabernet Sauvignon, Syrah and Merlot has robustly reversed this opinion. The Aconcagua Valley is found on the east side of the Aconcagua region, one of Chile's four main producing regions. It takes its name from the eponymous river flowing through it, which in turn is named after the 6,960 meter-high (2,284ft) Mt.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
