Winery Baldauf RamsthalBrothers in Arms Silvaner 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 Brothers in Arms Silvaner Trocken from the Winery Baldauf Ramsthal
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brothers in Arms Silvaner Trocken of Winery Baldauf Ramsthal in the region of Franken is a with a nice freshness.
Food and wine pairings with Brothers in Arms Silvaner Trocken
Pairings that work perfectly with Brothers in Arms Silvaner Trocken
Original food and wine pairings with Brothers in Arms Silvaner Trocken
The Brothers in Arms Silvaner Trocken of Winery Baldauf Ramsthal matches generally quite well with dishes of veal, pork or vegetarian such as recipes of bocconcini (veal rolls with ham and comté), steamed pork chops or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Baldauf Ramsthal's Brothers in Arms Silvaner Trocken.
Discover the grape variety: Argant
An ancient grape variety cultivated in Franche-Comté that has now almost disappeared. It was also found in Germany, Austria, Spain, etc. Genetic analyses show it to be related to Caesar. It should not be confused with bruneau noir, which has the synonym argant.
Last vintages of this wine
The best vintages of Brothers in Arms Silvaner Trocken from Winery Baldauf Ramsthal are 0
Informations about the Winery Baldauf Ramsthal
The Winery Baldauf Ramsthal is one of of the world's greatest estates. It offers 63 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.
