Winery BuessPrimus 'B' Riesling - Sylvaner
White wine
This wine is a blend of 2 varietals which are the Riesling and the Sylvaner.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Primus 'B' Riesling - Sylvaner
Pairings that work perfectly with Primus 'B' Riesling - Sylvaner
Original food and wine pairings with Primus 'B' Riesling - Sylvaner
The Primus 'B' Riesling - Sylvaner of Winery Buess matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of quick beef bourguignon, pan-fried salmon with lemon and dill sauce or pizza with peppers and spicy chicken.
Details and technical informations about Winery Buess's Primus 'B' Riesling - Sylvaner.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Primus 'B' Riesling - Sylvaner from Winery Buess are 0
Informations about the Winery Buess
The Winery Buess is one of of the world's great estates. It offers 27 wines for sale in the of Aargau to come and discover on site or to buy online.
The wine region of Aargau
Northern German-speaking Swiss wine canton, 380 ha on Jurassic limestone soils. Signature Pinot Noir (Blauburgunder) in Burgundian style: fine, silky reds with signature notes of cherry, raspberry, undergrowth, sweet spices and salty minerality, delicate tannins and taut freshness. Muller-Thurgau second as a lively, fruity white (apple, white flowers, light muscat). Also broad Chardonnay, fragrant Grauburgunder, opulent Gewurztraminer, red Regent.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
