Weingut A. DiehlSuperior Sauvignon Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Superior Sauvignon Blanc from the Weingut A. Diehl
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Superior Sauvignon Blanc of Weingut A. Diehl in the region of Pfalz is a powerful with a nice freshness.
Food and wine pairings with Superior Sauvignon Blanc
Pairings that work perfectly with Superior Sauvignon Blanc
Original food and wine pairings with Superior Sauvignon Blanc
The Superior Sauvignon Blanc of Weingut A. Diehl matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of creole chipolatas, shrimp with oyster sauce or veal axoa (basque country).
Details and technical informations about Weingut A. Diehl's Superior Sauvignon Blanc.
Discover the grape variety: Souzao
Intensely coloured, tangy reds with an almost black deep ruby robe, firm tannins and a dense, high-acidity palate, showing signature aromas of black fruits (blackberry, cassis), black cherry, spice and balsamic notes. A traditional component of vintage Port, contributing colour and acidity, present in dry reds from Douro DOC, also grown in California. The synonym for Portuguese Sousão, identical to Vinhão and Galician Sousón.
Informations about the Weingut A. Diehl
The Weingut A. Diehl is one of of the world's great estates. It offers 58 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
