Winery Weinkonvent DürrenzimmernCellarius Sauvignon 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 Cellarius Sauvignon Blanc Trocken from the Winery Weinkonvent Dürrenzimmern
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cellarius Sauvignon Blanc Trocken of Winery Weinkonvent Dürrenzimmern in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Cellarius Sauvignon Blanc Trocken
Pairings that work perfectly with Cellarius Sauvignon Blanc Trocken
Original food and wine pairings with Cellarius Sauvignon Blanc Trocken
The Cellarius Sauvignon Blanc Trocken of Winery Weinkonvent Dürrenzimmern matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of seafood pastilla, quiche with bacon and gruyère cheese or goat cheese omelette.
Details and technical informations about Winery Weinkonvent Dürrenzimmern's Cellarius Sauvignon Blanc Trocken.
Discover the grape variety: Verdelet
Interspecific crossing between 5455 Seibel and 4938 Seibel (see graph of parentage by clicking here!) obtained by Albert Seibel (1844-1936). This direct-producing hybrid has been very little cultivated in France, in the United States white wines were produced.
Informations about the Winery Weinkonvent Dürrenzimmern
The Winery Weinkonvent Dürrenzimmern is one of of the world's great estates. It offers 93 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
