Winery Three BridgesReserve Botrytis Sémillon
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Reserve Botrytis Sémillon
Pairings that work perfectly with Reserve Botrytis Sémillon
Original food and wine pairings with Reserve Botrytis Sémillon
The Reserve Botrytis Sémillon of Winery Three Bridges matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of sushi cake, mussels with chicken or grandma's cherry clafoutis.
Details and technical informations about Winery Three Bridges's Reserve Botrytis Sémillon.
Discover the grape variety: Gouget noir
This grape variety was cultivated in the Montluçonnaise region (Allier) since the origin of the vineyards in this region. For a long time it was confused with Gougean de l'Allier, but genetic analyses show that it comes from a mutation of Gouais blanc, also called Gouget blanc. Gouget noir is practically on the verge of extinction, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1. It was therefore very well known in the wine-growing centre of France but totally absent from other French regions and abroad.
Informations about the Winery Three Bridges
The Winery Three Bridges is one of of the world's great estates. It offers 21 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
The NewSouthWales wine appellation is made up of 16 different regions and covers approximately 810,000 square kilometres (312,000 square miles). This is the Size of the state of New South Wales, one of the six that make up the federal Commonwealth of Australia. Although it is one of the smallest Australian states geographically, it has been the most populous since the first European settlements in the 18th century. The South East Australia GI area is the largest in Australia and can include any wine produced in New South Wales as well as Victoria, Tasmania and Parts of South Australia.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
