Winery AufrichtSauvignon Blanc Trocken
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 Sauvignon Blanc Trocken from the Winery Aufricht
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc Trocken of Winery Aufricht in the region of Baden is a with a nice freshness.
Food and wine pairings with Sauvignon Blanc Trocken
Pairings that work perfectly with Sauvignon Blanc Trocken
Original food and wine pairings with Sauvignon Blanc Trocken
The Sauvignon Blanc Trocken of Winery Aufricht matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of mussels with curry, goat cheese and bacon quiche or cream of vegetable soup with goat cheese.
Details and technical informations about Winery Aufricht's Sauvignon Blanc Trocken.
Discover the grape variety: Palieri
This variety was obtained in 1958 in Velletri (Italy) by Michèle Palieri by crossing Alphonse Lavallée and molinera gorda or red malaga. Because of its great vigour, it is ideal for creating a trellis or a pergola. Little known in France, it can be found in Italy, Spain, Portugal, Morocco, etc.
Last vintages of this wine
The best vintages of Sauvignon Blanc Trocken from Winery Aufricht are 0
Informations about the Winery Aufricht
The Winery Aufricht is one of of the world's great estates. It offers 76 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
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.
