The taste of the Reichsrat von Buhl Sauvignon Blanc Typical of the Sauvignon Blanc are the currant and gooseberry flavors. Even a breath of mowed grass can be seen. Typical of the Buhl Sauvignon the racy appearance on the palate with a delightfully playful way without being intrusive, superficial, immature or unbalanced act. Sauvignon Blanc is certainly one of the fashion places in the Palatinate. Not without reason, because it is very nuanced and complex. Also, the winery of Buhl has recognized this and is building the Sauvignon Blanc with plenty of love and care. What tastes the Reichsrat von Buhl Sauvignon Blanc Goat cheese, which is not too spicy, is a good journeyman. But of course sea animals whether fish or crustaceans. The food may be a little more intense quiet seasoned. The Sauvignon Blanc with its fresh acidity and the fruity bouquet harmonizes wonderfully with white meat, or pasta with seafood.
We at Reichsrat von Buhl rely on dry wines. On really dry wines. Dry to the German wine service but can be up to 9g of residual sugar. And that is not dry. Or not dry enough. At least not for us. With us is dry between 0 and 4g residual sugar. Basta. But on the bottle, the law is just dry on it. Therefore, we have considered visualizing our type of dry, namely bone-dried, and especially on the label. The next consideration was to integrate the respective wine aromas visually into the skull, which stands for bochentrocken. Et voilà - by Buhl Bone Dry was born!