Winery HöfflinSauvignon Blanc Prestige Meisental Fumé Spontan Unfiltriert
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 Sauvignon Blanc Prestige Meisental Fumé Spontan Unfiltriert from the Winery Höfflin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc Prestige Meisental Fumé Spontan Unfiltriert of Winery Höfflin in the region of Baden is a with a nice freshness.
Food and wine pairings with Sauvignon Blanc Prestige Meisental Fumé Spontan Unfiltriert
Pairings that work perfectly with Sauvignon Blanc Prestige Meisental Fumé Spontan Unfiltriert
Original food and wine pairings with Sauvignon Blanc Prestige Meisental Fumé Spontan Unfiltriert
The Sauvignon Blanc Prestige Meisental Fumé Spontan Unfiltriert of Winery Höfflin matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of salt and pepper shrimp, nanie's diced ham quiche or zucchini stuffed with quinoa.
Details and technical informations about Winery Höfflin's Sauvignon Blanc Prestige Meisental Fumé Spontan Unfiltriert.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Informations about the Winery Höfflin
The Winery Höfflin is one of of the world's great estates. It offers 64 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
