Winery CastellCasteller Trautberg 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 Casteller Trautberg Silvaner Trocken from the Winery Castell
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Casteller Trautberg Silvaner Trocken of Winery Castell in the region of Franken is a with a nice freshness.
Food and wine pairings with Casteller Trautberg Silvaner Trocken
Pairings that work perfectly with Casteller Trautberg Silvaner Trocken
Original food and wine pairings with Casteller Trautberg Silvaner Trocken
The Casteller Trautberg Silvaner Trocken of Winery Castell matches generally quite well with dishes of veal, pork or vegetarian such as recipes of veal cutlets au gratin, kale soup or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Castell's Casteller Trautberg Silvaner Trocken.
Discover the grape variety: Suffolk red
Seedless table grape with long clusters and spherical pink-red berries, thin skin, crunchy flesh, and a fresh, sweet flavour. Early-ripening and cold-hardy. Grown in northeastern USA and Canada for fresh consumption, appreciated for its attractive appearance and balanced taste. An American grey seedless table grape variety obtained in 1972 by Cornell University.
Last vintages of this wine
The best vintages of Casteller Trautberg Silvaner Trocken from Winery Castell are 0
Informations about the Winery Castell
The Winery Castell is one of of the world's great estates. It offers 89 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
