Winery Artur SteinmannSilvaner
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 from the Winery Artur Steinmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner of Winery Artur Steinmann in the region of Franken is a with a nice freshness.
Food and wine pairings with Silvaner
Pairings that work perfectly with Silvaner
Original food and wine pairings with Silvaner
The Silvaner of Winery Artur Steinmann matches generally quite well with dishes of veal, pork or vegetarian such as recipes of veal cutlets with savoy tomme, whiskey paupiettes or cream and tuna quiche.
Details and technical informations about Winery Artur Steinmann's Silvaner.
Discover the grape variety: Ruby seedless
Cross between the emperor and the 75 Pirovano or sultana moscata obtained in 1939 in the United States by Professor Harold P. Olmo of the University of Davis (California). It can also be found in Australia. This variety should not be confused with the ruby-cabernet and the rubi which is a natural pink mutation of the italia.
Last vintages of this wine
The best vintages of Silvaner from Winery Artur Steinmann are 0
Informations about the Winery Artur Steinmann
The Winery Artur Steinmann is one of of the world's greatest estates. It offers 22 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: 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.
