Winery Vino GaubeSauvignon
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
The Sauvignon of the Winery Vino Gaube is in the top 80 of wines of Podravje.
Food and wine pairings with Sauvignon
Pairings that work perfectly with Sauvignon
Original food and wine pairings with Sauvignon
The Sauvignon of Winery Vino Gaube matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of rice with tuna and tomato, pasta with shrimp or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Vino Gaube's Sauvignon.
Discover the grape variety: Verdelho
The white Verdelho is a grape variety that originated in Portugal. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Verdelho can be found cultivated in these vineyards: Languedoc & Roussillon, Rhone Valley, South West.
Last vintages of this wine
The best vintages of Sauvignon from Winery Vino Gaube are 2019, 0, 2018
Informations about the Winery Vino Gaube
The Winery Vino Gaube is one of of the world's greatest estates. It offers 18 wines for sale in the of Podravje to come and discover on site or to buy online.
The wine region of Podravje
Podravje is Slovenia's largest and most productive wine region. It is located towards the eastern half of the country, and Centers around the key towns of Maribor and Ormoz. With roughly 11,000 hectares (30,000 acres) of Vineyard">Vineyard, Podravje has twice as much land under vine as its western neighbor, Posavje. More than just a local center of activity, Maribor has Long been a wine center for this region of Europe as a whole.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
