Winery Wolf BlassEaglehawk Cuvée Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Eaglehawk Cuvée Brut of Winery Wolf Blass in the region of Australie du Sud-Est often reveals types of flavors of cream, citrus or apples and sometimes also flavors of green apple, lemon or pear.
Food and wine pairings with Eaglehawk Cuvée Brut
Pairings that work perfectly with Eaglehawk Cuvée Brut
Original food and wine pairings with Eaglehawk Cuvée Brut
The Eaglehawk Cuvée Brut of Winery Wolf Blass matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of the garbure, skate wing with caper butter or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Wolf Blass's Eaglehawk Cuvée Brut.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Eaglehawk Cuvée Brut from Winery Wolf Blass are 2016, 2012, 2013, 2011
Informations about the Winery Wolf Blass
The Winery Wolf Blass is one of of the world's great estates. It offers 269 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
