Winery WorkshopBenchmark Sauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Benchmark Sauvignon Blanc from the Winery Workshop
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Benchmark Sauvignon Blanc of Winery Workshop in the region of South Island is a with a nice freshness.
Food and wine pairings with Benchmark Sauvignon Blanc
Pairings that work perfectly with Benchmark Sauvignon Blanc
Original food and wine pairings with Benchmark Sauvignon Blanc
The Benchmark Sauvignon Blanc of Winery Workshop matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of mussels with cream supers, magic cake cheese quiche or ravioli with 2 cheeses.
Details and technical informations about Winery Workshop's Benchmark Sauvignon Blanc.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Last vintages of this wine
The best vintages of Benchmark Sauvignon Blanc from Winery Workshop are 0, 2017
Informations about the Winery Workshop
The Winery Workshop is one of of the world's greatest estates. It offers 17 wines for sale in the of South Island to come and discover on site or to buy online.
The wine region of South Island
Central Otago, near the bottom of New Zealand's South Island, vies for the title of world's most southerly wine region. Vineyards cling to the sides of mountains and high above river gorges in this dramatic landscape. Pinot Noir has proven itself in this challenging Terroir, and takes up nearly three-quarters of the region's vineyard area. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of doris plum, Sweet spice and bramble.
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).
