Winery ZimmerleVogel Sauvignon Blanc
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 Vogel Sauvignon Blanc from the Winery Zimmerle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vogel Sauvignon Blanc of Winery Zimmerle in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Vogel Sauvignon Blanc
Pairings that work perfectly with Vogel Sauvignon Blanc
Original food and wine pairings with Vogel Sauvignon Blanc
The Vogel Sauvignon Blanc of Winery Zimmerle matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of shrimp and chorizo risotto, zucchini quiche or tian of courgettes, potatoes and goat cheese.
Details and technical informations about Winery Zimmerle's Vogel Sauvignon Blanc.
Discover the grape variety: Rondinella
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... . It can be found in Argentina, ... in France it is almost unknown. It would have a link of relationship with the garganega, the refosco dal peduncolo rosso and the corvina.
Last vintages of this wine
The best vintages of Vogel Sauvignon Blanc from Winery Zimmerle are 0
Informations about the Winery Zimmerle
The Winery Zimmerle is one of of the world's greatest estates. It offers 48 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
