Winery DurbacherSteinberg 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 Steinberg Sauvignon Blanc Trocken from the Winery Durbacher
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Steinberg Sauvignon Blanc Trocken of Winery Durbacher in the region of Baden is a with a nice freshness.
Food and wine pairings with Steinberg Sauvignon Blanc Trocken
Pairings that work perfectly with Steinberg Sauvignon Blanc Trocken
Original food and wine pairings with Steinberg Sauvignon Blanc Trocken
The Steinberg Sauvignon Blanc Trocken of Winery Durbacher matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of quick crayfish chicken, leek, goat cheese and bacon quiche or aurora pie.
Details and technical informations about Winery Durbacher's Steinberg Sauvignon Blanc Trocken.
Discover the grape variety: Reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Steinberg Sauvignon Blanc Trocken from Winery Durbacher are 2014, 0
Informations about the Winery Durbacher
The Winery Durbacher is one of of the world's great estates. It offers 84 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
