Winery Corvers KauterSilvaner
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 Corvers Kauter
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner of Winery Corvers Kauter in the region of Rheingau is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Silvaner of Winery Corvers Kauter in the region of Rheingau often reveals types of flavors of tree fruit.
Food and wine pairings with Silvaner
Pairings that work perfectly with Silvaner
Original food and wine pairings with Silvaner
The Silvaner of Winery Corvers Kauter matches generally quite well with dishes of veal, pork or vegetarian such as recipes of veal tagine with prunes, guinea fowl with cabbage or cream and tuna quiche.
Details and technical informations about Winery Corvers Kauter's Silvaner.
Discover the grape variety: Mollard
Mollard noir is a grape variety that originated in France (Haute-Alpe). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Mollard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Silvaner from Winery Corvers Kauter are 2017, 2018, 0
Informations about the Winery Corvers Kauter
The Winery Corvers Kauter is one of of the world's great estates. It offers 61 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.
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.
