Winery Richtig LeckerSauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon Blanc of the Winery Richtig Lecker is in the top 50 of wines of Recas.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc of Winery Richtig Lecker in the region of Recas often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of floral, tropical 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 Richtig Lecker matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of barbecued mackerel papillotes, shrimp and chorizo risotto or tuna, pepper and tomato quiche.
Details and technical informations about Winery Richtig Lecker's Sauvignon Blanc.
Discover the grape variety: Khikhvi
A very old variety grown most often in Kakhetia (Georgia). It can also be found in Moldavia, Ukraine, Dagestan, Central Asia... almost unknown in France.
Last vintages of this wine
The best vintages of Sauvignon Blanc from Winery Richtig Lecker are 2020, 2017, 2019, 2016 and 0.
Informations about the Winery Richtig Lecker
The Winery Richtig Lecker is one of of the world's greatest estates. It offers 6 wines for sale in the of Recas to come and discover on site or to buy online.
The wine region of Recas
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
