Winery Zuschmann SchöfmannPetillant Naturel Sauvignon Blanc
Sparkling wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Petillant Naturel Sauvignon Blanc
Pairings that work perfectly with Petillant Naturel Sauvignon Blanc
Original food and wine pairings with Petillant Naturel Sauvignon Blanc
The Petillant Naturel Sauvignon Blanc of Winery Zuschmann Schöfmann matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of quick salmon skewers, hake with small shrimps for cookeo or cream and tuna quiche.
Details and technical informations about Winery Zuschmann Schöfmann's Petillant Naturel Sauvignon Blanc.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Informations about the Winery Zuschmann Schöfmann
The Winery Zuschmann Schöfmann is one of of the world's great estates. It offers 23 wines for sale in the of Niederösterreich to come and discover on site or to buy online.
The wine region of Niederösterreich
Niederösterreich, or Lower Austria, is a wine region in the Northeast of Austria bordering Slovakia and the Czech Republic. It is the country's largest wine region, both geographically and in terms of production. There are around 28,000 hectares (69,000 acres) of vineyards. These are responsible for roughly half of Austria's total wine output.
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
