Winery Tyler FlorenceCalifornia Crush 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 California Crush Sauvignon Blanc from the Winery Tyler Florence
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the California Crush Sauvignon Blanc of Winery Tyler Florence in the region of California is a with a nice freshness.
Food and wine pairings with California Crush Sauvignon Blanc
Pairings that work perfectly with California Crush Sauvignon Blanc
Original food and wine pairings with California Crush Sauvignon Blanc
The California Crush Sauvignon Blanc of Winery Tyler Florence matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of chinese noodles with shrimp, zucchini quiche or avocado cassolette.
Details and technical informations about Winery Tyler Florence's California Crush Sauvignon Blanc.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of California Crush Sauvignon Blanc from Winery Tyler Florence are 2012, 0
Informations about the Winery Tyler Florence
The Winery Tyler Florence is one of of the world's greatest estates. It offers 9 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
