Winery LorenzGrüner - Silvaner
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 Grüner - Silvaner from the Winery Lorenz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grüner - Silvaner of Winery Lorenz in the region of Baden is a with a nice freshness.
Food and wine pairings with Grüner - Silvaner
Pairings that work perfectly with Grüner - Silvaner
Original food and wine pairings with Grüner - Silvaner
The Grüner - Silvaner of Winery Lorenz matches generally quite well with dishes of veal, pork or vegetarian such as recipes of stuffed quails, potjevleesch or vegan leek and tofu quiche.
Details and technical informations about Winery Lorenz's Grüner - Silvaner.
Discover the grape variety: Catawba
American, was widely planted in the first half of the 19th century, particularly in the northern part of the United States. Discovered in 1819, it is the result of an interspecific cross between Vitis Labrusca Linné and Semillon (F. Huber 2016). It can still be found in the United States (New York, Ohio, etc.), Canada (Ontario), Brazil, South Africa, England, etc. In France, it is almost unknown. Note that the Catawba is also related to the concord.
Informations about the Winery Lorenz
The Winery Lorenz is one of of the world's great estates. It offers 28 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
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.
