Winery LahoferSauvignon Suché
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Sauvignon Suché of Winery Lahofer in the region of Morava often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Sauvignon Suché
Pairings that work perfectly with Sauvignon Suché
Original food and wine pairings with Sauvignon Suché
The Sauvignon Suché of Winery Lahofer matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of sea bream, small cuttlefish a la plancha or vegan leek and tofu quiche.
Details and technical informations about Winery Lahofer's Sauvignon Suché.
Discover the grape variety: Pascal Blanc
Supple, low-acid whites with a pale golden robe and an ample palate, with discreet signature aromas of white fruit (apple, pear) and light floral notes. Confidential heritage profile. Almost extinct, preserved in the Domaine de Vassal collections (INRAE), bearing witness to the ampelographic richness of pre-phylloxera Provence. Autochthonous Provençal white variety, once grown in the Var and Bouches-du-Rhône.
Last vintages of this wine
The best vintages of Sauvignon Suché from Winery Lahofer are 2019, 2015, 2016, 2018 and 0.
Informations about the Winery Lahofer
The Winery Lahofer is one of of the world's greatest estates. It offers 40 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
