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 grilled tuna with mediterranean marinade, chicken tagine with apricots and almonds or traditional pastry flan.
Details and technical informations about Winery Willow Bridge's Swan Sauvignon Blanc - Sémillon.
Discover the grape variety: Roditis
Fresh, aromatic whites and rosés with a pale pink or golden colour, a supple palate and preserved acidity showing citrus (lemon, grapefruit), green apple, white flowers and Hellenic mineral notes. A refreshing Mediterranean profile. The backbone of traditional Retsina and modern Greek dry whites, defining viticulture in the Peloponnese and Attica.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
