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Sauvignon Blanc 2018 - Weingut Nigl
Weingut Nigl

SAUVIGNON BLANC 2018 - WEINGUT NIGL

  Austria / Kremstal
€32.10
27.40
€27.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

Austria's Best producers make stunning Sauvignon Blancs. Like this one!

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Why do we love it?

Austria isn’t all about Riesling and Pinot Gris. Top producers there, create stunning Sauvignon Blancs. And Sauvignon Blanc 2018 by Weingut Nigl is among the best!

Don't be skeptical! By now you should have realized that we do not insist so strongly on many wines. So, trust us, this wine should be in your glass. Nigl is a well-known producer for its super sharp Rieslings. His name is often featured on lists with the best Austrian wines or best wineries to visit. Sauvignon Blanc comes from privately owned vineyards in Senftenberg and Kremstal and is fermented in stainless steel tanks. The unique soil gives a distinct mineral character to the wine and such sharp acidity, that could easily be confused for a top class Sancerre. On the other hand, the ripe aromas of tropical fruits is reminiscent of New Zealand’s Sauvignon Blanc style.

The conclusion is that whatever Sauvignon Blanc style you prefer, with Sauvignon Blanc 2018 by Weingut Nigl, you can’t go wrong!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Its pale lemon color and its explosive tropical and herbaceous character will magnetize you from the very first moment. Lime, pineapple, peach, passion fruit, gooseberry, lemon, mango blend with notes of green pepper, fig leaves and white flowers. Delicious with medium body, high acidity and intense mineral character.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13%
Origin Kremstal, Austria
Variety Sauvignon Blanc
Aromas Lime, pineapple, peach, passion fruit, gooseberry, lemon, mango, green pepper, fig leaves, white flowers.
Bottle Size 750ml
Barrique -
Serving temperature 11%
Aging 5 years
Closure Screw Cap
Organic No

SAUVIGNON BLANC 2018 - WEINGUT NIGL

PAIR IT

with asparagus risotto with lemon peel, grilled seabass with coriander and lime or steamed shellfish with white wine and parsley.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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