Winery ManderschiedPfalz Trocken Sauvignon Blanc
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 Pfalz Trocken Sauvignon Blanc from the Winery Manderschied
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pfalz Trocken Sauvignon Blanc of Winery Manderschied in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Pfalz Trocken Sauvignon Blanc
Pairings that work perfectly with Pfalz Trocken Sauvignon Blanc
Original food and wine pairings with Pfalz Trocken Sauvignon Blanc
The Pfalz Trocken Sauvignon Blanc of Winery Manderschied matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of seafood pastilla, quiche with leeks and fresh salmon from flo or pork tenderloin with goat cheese.
Details and technical informations about Winery Manderschied's Pfalz Trocken Sauvignon Blanc.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Informations about the Winery Manderschied
The Winery Manderschied is one of of the world's greatest estates. It offers 17 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
