Winery D: VineSilvaner - Rivaner Medium Sweet
Sweet wine
This wine generally goes well with poultry, lean fish or shellfish.
Wine flavors and olphactive analysis
On the nose the Silvaner - Rivaner Medium Sweet of Winery D: Vine in the region of Nahe often reveals types of flavors of vegetal, citrus fruit or tropical fruit.
Food and wine pairings with Silvaner - Rivaner Medium Sweet
Pairings that work perfectly with Silvaner - Rivaner Medium Sweet
Original food and wine pairings with Silvaner - Rivaner Medium Sweet
The Silvaner - Rivaner Medium Sweet of Winery D: Vine matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of spaghetti with clams, caramelized lamb mice or pad thai.
Details and technical informations about Winery D: Vine's Silvaner - Rivaner Medium Sweet.
Discover the grape variety: Fiano blanc
This grape variety has been known and cultivated since ancient times in the Campania region - southern Italy - and in Sicily. It is said to be related to the Greco Bianco, another Italian variety. It can be found in Australia, Argentina, etc. and is virtually unknown in France, although it is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Silvaner - Rivaner Medium Sweet from Winery D: Vine are 0
Informations about the Winery D: Vine
The Winery D: Vine is one of of the world's greatest estates. It offers 4 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
