Winery FabigSoul Sauvignon Blanc Růženy
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Soul Sauvignon Blanc Růženy
Pairings that work perfectly with Soul Sauvignon Blanc Růženy
Original food and wine pairings with Soul Sauvignon Blanc Růženy
The Soul Sauvignon Blanc Růženy of Winery Fabig matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of salmon burger, mussels carbonara or summer tuna quiche.
Details and technical informations about Winery Fabig's Soul Sauvignon Blanc Růženy.
Discover the grape variety: Raisin de Corinthe
Light and fruity reds to drink young, with a clear ruby hue, smooth tannins and an airy palate, featuring signature aromas of red fruits (redcurrant, strawberry) and sweet notes. Mainly destined for Corinth raisins (currants), a speciality of the Peloponnese. Emblematic of Aegean viticulture, grown in Greece, Australia and California for raisins and a few simple wines. Greek black seedless (apyrene) variety with small, intensely coloured berries.
Last vintages of this wine
The best vintages of Soul Sauvignon Blanc Růženy from Winery Fabig are 2016, 0
Informations about the Winery Fabig
The Winery Fabig is one of of the world's greatest estates. It offers 13 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Predominantly white region, lively and mineral: crisp, peppery Grüner Veltliner, taut Riesling with citrus, supple, floral Müller-Thurgau, aromatic Pálava, the local signature (muscat, white flowers). More discreet reds: spicy Frankovka (Blaufränkisch) with black fruits, fine, silky Saint Laurent. Temperate continental climate, 4 sub-regions: Mikulov, Velké Pavlovice, Znojmo, Slovácko. ~96% of the Czech vineyard, 73 grapes grown.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
