Winery Weinbau Markus RuchKlettgau Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Klettgau Sauvignon Blanc
Pairings that work perfectly with Klettgau Sauvignon Blanc
Original food and wine pairings with Klettgau Sauvignon Blanc
The Klettgau Sauvignon Blanc of Winery Weinbau Markus Ruch matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of leek and tuna pie, parsley knives or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Weinbau Markus Ruch's Klettgau Sauvignon Blanc.
Discover the grape variety: Terret Noir
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and garrigue notes. Elegant, refreshing southern profile. One of the 13 authorised grapes of Châteauneuf-du-Pape AOC, also present in Côtes-du-Rhône and Languedoc. Black-skinned mutation of Terret, a native French grape of Languedoc and the Rhône Valley.
Last vintages of this wine
The best vintages of Klettgau Sauvignon Blanc from Winery Weinbau Markus Ruch are 2015, 0
Informations about the Winery Weinbau Markus Ruch
The Winery Weinbau Markus Ruch is one of of the world's greatest estates. It offers 16 wines for sale in the of Schaffhausen to come and discover on site or to buy online.
The wine region of Schaffhausen
Wine canton of northern German-speaking Switzerland, nicknamed "Blauburgunderland". Signature Pinot Noir (Blauburgunder, 60-70%): fine, silky reds with signature notes of cherry, raspberry, undergrowth, sweet spices and a chalky mineral touch, delicate tannins and taut freshness — compared to fine village Burgundies. Klettgau is the flagship sub-region. Müller-Thurgau whites (local Riesling-Silvaner) lively and fruity (apple, citrus).
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
