Winery HöcklisteinSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Höcklistein is in the top 5 of wines of St. Gallen.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Höcklistein in the region of St. Gallen often reveals types of flavors of citrus fruit.
Food and wine pairings with Sauvignon Blanc
Pairings that work perfectly with Sauvignon Blanc
Original food and wine pairings with Sauvignon Blanc
The Sauvignon Blanc of Winery Höcklistein matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tahitian style raw fish, lobster and scallops on a bed of leeks or quiche without eggs.
Details and technical informations about Winery Höcklistein's Sauvignon Blanc.
Discover the grape variety: Suffolk red
Interspecific crossing between the fredonia or early concord and the black monukka - the latter also being called russian seedless or black kischmish - obtained in 1935 by John Einset (1915/1981) at the Agricultural Experimental Station of the State of New-York (United States) ... practically unknown in France except for amateur gardeners, registered however in the Official Catalogue of the varieties of grapevine of table A2 list. Note that it has concord and isabelle as parents.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Höcklistein are 2014, 0
Informations about the Winery Höcklistein
The Winery Höcklistein is one of of the world's greatest estates. It offers 18 wines for sale in the of St. Gallen to come and discover on site or to buy online.
The wine region of St. Gallen
The wine region of St. Gallen of Switzerland. Wineries and vineyards like the Domaine Wein Berneck or the Domaine Höcklistein produce mainly wines red, white and sparkling. The most planted grape varieties in the region of St.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
