Winery Dr. Wettstein SienerSauvignon 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 Dr. Wettstein Siener
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc Trocken of Winery Dr. Wettstein Siener in the region of Pfalz 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 Dr. Wettstein Siener matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of samoussa 3 reunionese cheeses, quiche without pastry or pizza ham goat cheese honey.
Details and technical informations about Winery Dr. Wettstein Siener's Sauvignon Blanc Trocken.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Informations about the Winery Dr. Wettstein Siener
The Winery Dr. Wettstein Siener is one of of the world's great estates. It offers 28 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.
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The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
