Winery Villa WilhelmaFLorêal Blanc
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with FLorêal Blanc
Pairings that work perfectly with FLorêal Blanc
Original food and wine pairings with FLorêal Blanc
The FLorêal Blanc of Winery Villa Wilhelma matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of salmon steaks with lentils, shrimp, coconut and ginger soup or chocolate fondant.
Details and technical informations about Winery Villa Wilhelma's FLorêal Blanc.
Discover the grape variety: Italia Rubi
Pink selection made in Brazil, following a natural coloured mutation of the italia, discovered in 1981 by San Giorgio Jonico. Since 24.08.2009, it is registered in the Official Catalogue of table grape varieties, list A1. In Italy, a more colourful mutation of the Rubi was discovered, called benitaka, which is more uniform in berry colour and ripens about a week earlier. The black brasil variety, which can be found in Brazil, is said to be a natural mutation of benitaka. Finally, Rubi should not be confused with ruby seedless, also a pink apyrene grape.
Informations about the Winery Villa Wilhelma
The Winery Villa Wilhelma is one of of the world's greatest estates. It offers 21 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Galilee is an administrative and wine region in Northern Israel. Its name is perhaps most widely recognized in the context of Lake Galilee, via its associations with the Bible, but it is now steadily becoming known as a wine region. 'Water into wine' is not a New theme for the Galilee region as the story of the wedding at Cana, in which Jesus turns water into wine, is widely thought to have its origins here. The Galilee (Galil in Hebrew) is located in the northern most reach of the couunty, with Golan Heights to the east and the Coastal Plains to the west.
News related to this wine
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The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
