Winery BehringerSilvaner 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 Behringer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Trocken of Winery Behringer 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 Behringer matches generally quite well with dishes of veal, pork or vegetarian such as recipes of alsatian fondue, ollada (catalonia) or zucchini quiche.
Details and technical informations about Winery Behringer's Silvaner Trocken.
Discover the grape variety: Robin noir
Light, simple reds with a pale ruby robe, soft tannins and an airy palate, with modest red fruit aromas. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections for its heritage value; bears witness to the pre-phylloxera ampelographic diversity of French vineyards. Rare French black grape, once grown in the centre-east.
Informations about the Winery Behringer
The Winery Behringer is one of of the world's great estates. It offers 45 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Natural sweet wine
Wine obtained by mutage with wine alcohol of the must in the course of fermentation, from the Muscat, Grenache, Macabeu and Malvoisie grape varieties, and corresponding to strict conditions of production, richness and elaboration.
