Winery Emil Bauer & SöhneKawumm 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 Kawumm Sauvignon Blanc from the Winery Emil Bauer & Söhne
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kawumm Sauvignon Blanc of Winery Emil Bauer & Söhne in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Kawumm Sauvignon Blanc
Pairings that work perfectly with Kawumm Sauvignon Blanc
Original food and wine pairings with Kawumm Sauvignon Blanc
The Kawumm Sauvignon Blanc of Winery Emil Bauer & Söhne matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of quick paella, ham and comté quiche or lasagna salmon goat cheese zucchini.
Details and technical informations about Winery Emil Bauer & Söhne's Kawumm Sauvignon Blanc.
Discover the grape variety: Marquette
Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Kawumm Sauvignon Blanc from Winery Emil Bauer & Söhne are 2018, 0, 2019
Informations about the Winery Emil Bauer & Söhne
The Winery Emil Bauer & Söhne is one of of the world's great estates. It offers 93 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
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.
