Winery HirschVirgina Erste Trauben 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 Virgina Erste Trauben Sauvignon Blanc from the Winery Hirsch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Virgina Erste Trauben Sauvignon Blanc of Winery Hirsch in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Virgina Erste Trauben Sauvignon Blanc
Pairings that work perfectly with Virgina Erste Trauben Sauvignon Blanc
Original food and wine pairings with Virgina Erste Trauben Sauvignon Blanc
The Virgina Erste Trauben Sauvignon Blanc of Winery Hirsch matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of my chef's pot, quiche without eggs or migliacci (corsica).
Details and technical informations about Winery Hirsch's Virgina Erste Trauben Sauvignon Blanc.
Discover the grape variety: Ugni blanc et rose
Italian origin most certainly, more precisely from Tuscany. It is registered in the Official Catalogue of wine grape varieties list A1. Published genetic analysis has revealed that it is related to the vermentino and for more details click here!
Last vintages of this wine
The best vintages of Virgina Erste Trauben Sauvignon Blanc from Winery Hirsch are 0
Informations about the Winery Hirsch
The Winery Hirsch is one of of the world's greatest estates. It offers 51 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
