Winery TisdallSauvignon Blanc - Semillon
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Sauvignon Blanc - Semillon
Pairings that work perfectly with Sauvignon Blanc - Semillon
Original food and wine pairings with Sauvignon Blanc - Semillon
The Sauvignon Blanc - Semillon of Winery Tisdall matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of salmon lasagna, yellow risotto with mussels or yoghurt cake.
Details and technical informations about Winery Tisdall's Sauvignon Blanc - Semillon.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Last vintages of this wine
The best vintages of Sauvignon Blanc - Semillon from Winery Tisdall are 2013, 0
Informations about the Winery Tisdall
The Winery Tisdall is one of of the world's great estates. It offers 20 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
