Weingut ArnoldRandersacker Sonnestuhl Silvaner
Red wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Randersacker Sonnestuhl Silvaner
Pairings that work perfectly with Randersacker Sonnestuhl Silvaner
Original food and wine pairings with Randersacker Sonnestuhl Silvaner
The Randersacker Sonnestuhl Silvaner of Weingut Arnold matches generally quite well with dishes of veal, pork or vegetarian such as recipes of beef tournedos with boursin, pumpkin and bacon pie or nanie's diced ham quiche.
Details and technical informations about Weingut Arnold's Randersacker Sonnestuhl Silvaner.
Discover the grape variety: Odjaleschi
Structured and aromatic reds with a deep garnet-ruby colour, firm tannins and a full palate with preserved acidity, featuring signature aromas of red fruits (cherry, raspberry), soft spices and floral notes. Also made as a traditional off-dry style. An essential component of Khvanchkara, the legendary Georgian off-dry red wine, embodying the viticultural identity of the western Caucasus. Indigenous Georgian black variety, grown mainly in Racha-Lechkhumi.
Last vintages of this wine
The best vintages of Randersacker Sonnestuhl Silvaner from Weingut Arnold are 0
Informations about the Weingut Arnold
The Weingut Arnold is one of of the world's greatest estates. It offers 21 wines for sale in the of Mittelrhein to come and discover on site or to buy online.
The wine region of Mittelrhein
Confidential gem of the German Middle Rhine, a UNESCO landscape. Signature Riesling (~65%): pure, chiselled whites with signature notes of lime, green apple, white peach, white flowers and marked slate minerality ("gunflint"), taut acidity and crystalline tension — from dry to sweet. Also light Müller-Thurgau and fine Spätburgunder (Pinot Noir). ~461 ha on vertiginous terraces over steep schist overlooking the river.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
