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 whole salmon in aromatic broth, violet omelette or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Lahofer's Sauvignon Suché.
Discover the grape variety: Thompson seedless
Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.
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
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
