Winery Bottwartaler6 Sauvignon 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 6 Sauvignon Blanc Trocken from the Winery Bottwartaler
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 6 Sauvignon Blanc Trocken of Winery Bottwartaler in the region of Württemberg is a with a nice freshness.
Food and wine pairings with 6 Sauvignon Blanc Trocken
Pairings that work perfectly with 6 Sauvignon Blanc Trocken
Original food and wine pairings with 6 Sauvignon Blanc Trocken
The 6 Sauvignon Blanc Trocken of Winery Bottwartaler matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of traditional tunisian couscous, nanie's diced ham quiche or bricks fig ham goat.
Details and technical informations about Winery Bottwartaler's 6 Sauvignon Blanc Trocken.
Discover the grape variety: Fiano blanc
Structured, aromatic dry whites with a pale golden colour, an ample palate and preserved acidity, showing signature aromas of white flowers (acacia, honeysuckle), yellow fruits (pear, peach), honey, hazelnut, almond and volcanic mineral notes. Fine ageing and cellaring potential. The absolute star of Fiano di Avellino DOCG in Campania, one of Italy's great whites. Indigenous Italian variety from Campania, one of the oldest in the south (Roman era).
Informations about the Winery Bottwartaler
The Winery Bottwartaler is one of of the world's great estates. It offers 85 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Rare predominantly red region in Germany (nearly 70%). Supple, fruity everyday reds: light, crisp Trollinger (Schiava) with red fruits, more structured, spicy, deep Lemberger (Blaufränkisch), generous Schwarzriesling (Pinot Meunier). Riesling king of whites (>2,000 ha), lively and mineral, citrus and green apple. Germany's 4th region (11,500 ha) on the Neckar slopes around Heilbronn and Stuttgart.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
