Winery VaraschinFrizzante
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Frizzante from the Winery Varaschin
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Frizzante of Winery Varaschin in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Frizzante
Pairings that work perfectly with Frizzante
Original food and wine pairings with Frizzante
The Frizzante of Winery Varaschin matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of three ways to prepare chinese noodles, quiche with bacon and gruyère cheese or lupine seeds for kemia (the aperitif).
Details and technical informations about Winery Varaschin's Frizzante.
Discover the grape variety: Pineau d'Aunis
Light, spicy reds with a clear ruby robe, fine tannins and fresh acidity, with characteristic aromas of black pepper, red fruit (raspberry, redcurrant), spice and herbal notes. Airy, refreshing palate with a signature peppery finish. Also made as very expressive, taut rosés. Star of Coteaux du Vendômois AOC, present in Anjou, Touraine and Coteaux du Loir AOC. Autochthonous Loire Valley variety, present since the 12th century (favourite wine of Henry Plantagenet).
Last vintages of this wine
The best vintages of Frizzante from Winery Varaschin are 0
Informations about the Winery Varaschin
The Winery Varaschin is one of of the world's greatest estates. It offers 29 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
