Winery SasbacherOrchidea Weissburgunder Spätlese Trocken
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Orchidea Weissburgunder Spätlese Trocken from the Winery Sasbacher
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Orchidea Weissburgunder Spätlese Trocken of Winery Sasbacher in the region of Baden is a with a nice freshness.
Food and wine pairings with Orchidea Weissburgunder Spätlese Trocken
Pairings that work perfectly with Orchidea Weissburgunder Spätlese Trocken
Original food and wine pairings with Orchidea Weissburgunder Spätlese Trocken
The Orchidea Weissburgunder Spätlese Trocken of Winery Sasbacher matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of smoked salmon pasta gratin, clams in white wine or pasta gratin with courgettes and ham.
Details and technical informations about Winery Sasbacher's Orchidea Weissburgunder Spätlese Trocken.
Discover the grape variety: Avesso
Last vintages of this wine
The best vintages of Orchidea Weissburgunder Spätlese Trocken from Winery Sasbacher are 2016, 0
Informations about the Winery Sasbacher
The Winery Sasbacher is one of of the world's great estates. It offers 57 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
