Winery Vini Sara MeneguzVeto
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Veto from the Winery Vini Sara Meneguz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Veto of Winery Vini Sara Meneguz in the region of Vénétie is a powerful with a nice freshness.
Food and wine pairings with Veto
Pairings that work perfectly with Veto
Original food and wine pairings with Veto
The Veto of Winery Vini Sara Meneguz matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of ricotta and spinach lasagna, grilled lobster with tarragon cream sauce or ginouflade (kind of truffade or aligot but multi cheese).
Details and technical informations about Winery Vini Sara Meneguz's Veto.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Informations about the Winery Vini Sara Meneguz
The Winery Vini Sara Meneguz is one of of the world's greatest estates. It offers 9 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
News related to this wine
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The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
