Winery StudierSauvignon Blanc Trocken
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 Sauvignon Blanc Trocken from the Winery Studier
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon Blanc Trocken of Winery Studier in the region of Pfalz is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Sauvignon Blanc Trocken of Winery Studier in the region of Pfalz often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of citrus fruit, tropical fruit.
Food and wine pairings with Sauvignon Blanc Trocken
Pairings that work perfectly with Sauvignon Blanc Trocken
Original food and wine pairings with Sauvignon Blanc Trocken
The Sauvignon Blanc Trocken of Winery Studier matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of lobster armorican style, magic cake cheese quiche or goat's cheese tartine au gratin.
Details and technical informations about Winery Studier's Sauvignon Blanc Trocken.
Discover the grape variety: Bouteillan
Simple, fresh, low-aromatic whites with a pale golden robe, a supple palate with moderate acidity, and discreet aromas of citrus and white flowers. A discreet rustic Provençal profile. Almost absent from commercial cultivation, preserved in INRAE ampelographic collections for its heritage value, it testifies to the pre-phylloxera ampelographic diversity of the Provençal vineyard. An indigenous Provençal white grape, once grown in Provence and the South-East.
Last vintages of this wine
The best vintages of Sauvignon Blanc Trocken from Winery Studier are 2013, 2018, 2012, 2019 and 2017.
Informations about the Winery Studier
The Winery Studier is one of of the world's greatest estates. It offers 59 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
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.
