Winery Weingut Schloss ProschwitzTraminer Auslese
White wine
In the mouth this white wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
The Traminer Auslese of the Winery Weingut Schloss Proschwitz is in the top 70 of wines of Sachsen.
Taste structure of the Traminer Auslese from the Winery Weingut Schloss Proschwitz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Traminer Auslese of Winery Weingut Schloss Proschwitz in the region of Sachsen is a powerful mainly marked by the residual sugar.
Food and wine pairings with Traminer Auslese
Pairings that work perfectly with Traminer Auslese
Original food and wine pairings with Traminer Auslese
The Traminer Auslese of Winery Weingut Schloss Proschwitz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of light stuffed tomatoes, tuna lasagna or shrimp risotto with curry.
Details and technical informations about Winery Weingut Schloss Proschwitz's Traminer Auslese.
Discover the grape variety: Sousão
Most certainly Portuguese. It can also be found in Spain and South Africa. It would be related to the loureiro and the caino blanco.
Last vintages of this wine
The best vintages of Traminer Auslese from Winery Weingut Schloss Proschwitz are 2011
Informations about the Winery Weingut Schloss Proschwitz
The Winery Weingut Schloss Proschwitz is one of of the world's great estates. It offers 49 wines for sale in the of Sachsen to come and discover on site or to buy online.
The wine region of Sachsen
Sachsen (Saxony) in eastern Germany is one of the world's Northernmost wine regions, located at a latitude of 51 degrees north. The roughly 493 hectares (1,218ac) of vines in the region are planted aLong a 25 mile (40km) stretch of the Elbe river valley, from Pillnitz near the city of Dresden, in a north-easterly direction to Diesbar-Seusslitz, just downstream of the city of Meissen. Despite its northerly location, Sachsen has a long history of viticulture, with the earliest documents of wine-growing around Meissen dating to 1161. Since Germany's reunification in 1990, great enthusiasm has gone into building and developing the Sachsen wine industry; there are many part-time growers and an enthusiastic local market.
News related to this wine
A panel discussion about the Chablis appellation
This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
The Mâcon plus appellation seen by Théo et Hugo Merlin
Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogn ...
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
