Winery Viña CruzAirén - Sauvignon Blanc Dry White
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Airén - Sauvignon Blanc Dry White of Winery Viña Cruz in the region of Vinos de Pago often reveals types of flavors of citrus fruit.
Food and wine pairings with Airén - Sauvignon Blanc Dry White
Pairings that work perfectly with Airén - Sauvignon Blanc Dry White
Original food and wine pairings with Airén - Sauvignon Blanc Dry White
The Airén - Sauvignon Blanc Dry White of Winery Viña Cruz matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of baeckeoffe with fish, linguine with shrimp and spicy tomato sauce or spinach and goat cheese quiche.
Details and technical informations about Winery Viña Cruz's Airén - Sauvignon Blanc Dry White.
Discover the grape variety: Airen
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Last vintages of this wine
The best vintages of Airén - Sauvignon Blanc Dry White from Winery Viña Cruz are 2019, 0
Informations about the Winery Viña Cruz
The Winery Viña Cruz is one of of the world's greatest estates. It offers 10 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
