Winery Willow BridgeSwan Sauvignon Blanc - Sémillon
White wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Wine flavors and olphactive analysis
Food and wine pairings with Swan Sauvignon Blanc - Sémillon
Pairings that work perfectly with Swan Sauvignon Blanc - Sémillon
Original food and wine pairings with Swan Sauvignon Blanc - Sémillon
The Swan Sauvignon Blanc - Sémillon of Winery Willow Bridge matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of gratin dauphinois with smoked salmon, risotto of the sea or express cherry clafoutis.
Details and technical informations about Winery Willow Bridge's Swan Sauvignon Blanc - Sémillon.
Discover the grape variety: Menu Pineau
Lively and structured dry whites with a pale golden colour, slender palate and razor-sharp acidity, with signature aromas of citrus (lemon), white flowers (acacia), white stone fruit (apple, pear) and Loire mineral notes. An airy and taut profile. Traditional component of Cheverny AOC and Valençay AOC appellations, signing characterful Loire blends. An indigenous French white variety from Touraine and Sologne (also called Arbois), nearly extinct then recently rediscovered.
Last vintages of this wine
The best vintages of Swan Sauvignon Blanc - Sémillon from Winery Willow Bridge are 0
Informations about the Winery Willow Bridge
The Winery Willow Bridge is one of of the world's great estates. It offers 39 wines for sale in the of Australie de l'Ouest to come and discover on site or to buy online.
The wine region of Australie de l'Ouest
Australian premium on Margaret River. Signature Bordeaux Cabernet-Merlot blends in red: deep and refined with notes of ripe blackcurrant, eucalyptus, cedar and graphite, firm tannins and great ageing, often compared to Médoc. Chardonnay rated Australia's best: taut, saline and mineral (lemon, hazelnut, brioche). Lively Sauvignon-Sémillon (citrus, cut grass).
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
