Weingut FürstHornusser Sauvignon Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Hornusser Sauvignon Blanc
Pairings that work perfectly with Hornusser Sauvignon Blanc
Original food and wine pairings with Hornusser Sauvignon Blanc
The Hornusser Sauvignon Blanc of Weingut Fürst matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of hawaiian poke bowl, cassolettes of scallops or zucchini quiche.
Details and technical informations about Weingut Fürst's Hornusser Sauvignon Blanc.
Discover the grape variety: Johanniter
An interspecific cross between Riesling and FR 589-54 (Seyve-Villard 12481 x (pinot gris or rülander x chasselas or gutedel)) obtained in Germany in 1968 by Johannes Zimmermann. It has the particularity of having only one gene for resistance to mildew and powdery mildew. This variety can be found in Germany, Belgium, Switzerland, the Netherlands, etc. In France, it is practically unknown. Note that the "Johanniter" grape variety is a protected trademark.
Last vintages of this wine
The best vintages of Hornusser Sauvignon Blanc from Weingut Fürst are 0
Informations about the Weingut Fürst
The Weingut Fürst is one of of the world's greatest estates. It offers 18 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: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
