Winery Hisa Vin EminoStajerska Slovenija Sauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Stajerska Slovenija Sauvignon
Pairings that work perfectly with Stajerska Slovenija Sauvignon
Original food and wine pairings with Stajerska Slovenija Sauvignon
The Stajerska Slovenija Sauvignon of Winery Hisa Vin Emino matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of steamed salmon marinated in herbs, festive sea pot or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Hisa Vin Emino's Stajerska Slovenija Sauvignon.
Discover the grape variety: Albalonga
Full-bodied aromatic whites with a pale to amber golden robe and an ample palate, with signature muscat aromas, white flowers, apricot and honeyed notes in sweet styles. Mainly sweet and botrytised wines (BA, TBA). Grown on small surfaces in Franconia and the German Palatinate. German white variety obtained in 1951 by Heinrich Birk at Geisenheim (Rieslaner × Sylvaner), early-ripening and productive.
Last vintages of this wine
The best vintages of Stajerska Slovenija Sauvignon from Winery Hisa Vin Emino are 0
Informations about the Winery Hisa Vin Emino
The Winery Hisa Vin Emino is one of of the world's greatest estates. It offers 17 wines for sale in the of Podravje to come and discover on site or to buy online.
The wine region of Podravje
Slovenia's largest wine region around Maribor and Ormož, Germanic heritage of former Lower Styria. Signature aromatic dry whites dominate. Renski Rizling (Rhine Riesling) taut and mineral with signature notes of lemon, white peach, white flowers and a petrol touch. Laški Rizling (Welschriesling) fresh and refreshing, lively Sauvignon (boxwood, citrus), ample Sivi Pinot (Pinot Gris), opulent Traminer (lychee, rose), local Furmint for keeping.
The word of the wine: Balsamic
Aromas reminiscent of balsam, resin, incense, but also vanilla or liquorice wood.
