Winery Brunner WeinmanufakturSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Brunner Weinmanufaktur is in the top 40 of wines of Luzern.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Brunner Weinmanufaktur matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon burger, cuttlefish with cider or vegan leek and tofu quiche.
Details and technical informations about Winery Brunner Weinmanufaktur's Sauvignon Blanc.
Discover the grape variety: Boskoop glory
It is said to be a natural interspecific cross between a vitis vinifera and a vitis labrusca, the isabelle variety being a better known example. It was discovered by Gérard Van Tol Boskoop and imported into Germany by Günter Pfeiffer. It can also be found in the Netherlands, Belgium and England, where it is commonly grown in greenhouses. We noted that the schuyler looks somewhat like the Boskoop glory even if the origins, each time put forward, are quite different, to be followed!
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Brunner Weinmanufaktur are 0
Informations about the Winery Brunner Weinmanufaktur
The Winery Brunner Weinmanufaktur is one of of the world's greatest estates. It offers 31 wines for sale in the of Luzern to come and discover on site or to buy online.
The wine region of Luzern
The wine region of Luzern of Switzerland. Wineries and vineyards like the Domaine Klosterhof or the Domaine Bioweingut Sitenrain produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Luzern are Pinot noir, Riesling and Solaris, they are then used in wines in blends or as a single variety. On the nose of Luzern often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit or earth.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
