Weingut FiblSauvignon Soyhières
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Sauvignon Soyhières
Pairings that work perfectly with Sauvignon Soyhières
Original food and wine pairings with Sauvignon Soyhières
The Sauvignon Soyhières of Weingut Fibl matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of leek and tuna pie, seafood lasagna or nanie's diced ham quiche.
Details and technical informations about Weingut Fibl's Sauvignon Soyhières.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Weingut Fibl
The Weingut Fibl is one of of the world's greatest estates. It offers 19 wines for sale in the of Aargau to come and discover on site or to buy online.
The wine region of Aargau
Aargau is a canton and wine appellation in the Center of Northern Switzerland, located immediately west of Zurich and Southeast of Basel. Its northern border traces the Rhine river, which separates it from the southern German region of Baden; this close connection is evident in the Germanic style of many Aargau wines. To confuse matters slightly, the canton's main concentration of Vineyards centers around a town named Baden at its eastern edge. Aargau produces mostly red wines, in keeping with the trends of other cantons in the German-speaking north of Switzerland.
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.
