Winery Viña MartyGoutte d'Argent Sauvignon Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Goutte d'Argent Sauvignon Blanc from the Winery Viña Marty
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Goutte d'Argent Sauvignon Blanc of Winery Viña Marty in the region of Central Valley is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Goutte d'Argent Sauvignon Blanc of Winery Viña Marty in the region of Central Valley often reveals types of flavors of microbio, spices or citrus fruit and sometimes also flavors of tropical fruit.
Food and wine pairings with Goutte d'Argent Sauvignon Blanc
Pairings that work perfectly with Goutte d'Argent Sauvignon Blanc
Original food and wine pairings with Goutte d'Argent Sauvignon Blanc
The Goutte d'Argent Sauvignon Blanc of Winery Viña Marty matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of knife feet, quiche with bacon and gruyère cheese or bacon and goat cheese cake.
Details and technical informations about Winery Viña Marty's Goutte d'Argent Sauvignon Blanc.
Discover the grape variety: Rollo
Last vintages of this wine
The best vintages of Goutte d'Argent Sauvignon Blanc from Winery Viña Marty are 2019, 0, 2018
Informations about the Winery Viña Marty
The Winery Viña Marty is one of of the world's greatest estates. It offers 60 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
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.
