Winery Am SteinSilvaner Trocken
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Silvaner Trocken from the Winery Am Stein
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Trocken of Winery Am Stein in the region of Franken is a with a nice freshness.
Food and wine pairings with Silvaner Trocken
Pairings that work perfectly with Silvaner Trocken
Original food and wine pairings with Silvaner Trocken
The Silvaner Trocken of Winery Am Stein matches generally quite well with dishes of veal, pork or vegetarian such as recipes of veal roast casserole, the tartiflette wrap or magic cake cheese quiche.
Details and technical informations about Winery Am Stein's Silvaner Trocken.
Discover the grape variety: Moscatel rosado
It is said to be a cross between the diagalves and the Muscat of Alexandria obtained in Portugal. It can be found in Peru, Chile, Brazil, Argentina, Portugal, etc. In France, it is practically unknown, certainly because of its late maturity.
Last vintages of this wine
The best vintages of Silvaner Trocken from Winery Am Stein are 2016, 0
Informations about the Winery Am Stein
The Winery Am Stein is one of of the world's great estates. It offers 75 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
