Winery Waldemar BraunNordheimer Vögelein 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 Nordheimer Vögelein Silvaner Trocken from the Winery Waldemar Braun
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nordheimer Vögelein Silvaner Trocken of Winery Waldemar Braun in the region of Franken is a with a nice freshness.
Food and wine pairings with Nordheimer Vögelein Silvaner Trocken
Pairings that work perfectly with Nordheimer Vögelein Silvaner Trocken
Original food and wine pairings with Nordheimer Vögelein Silvaner Trocken
The Nordheimer Vögelein Silvaner Trocken of Winery Waldemar Braun matches generally quite well with dishes of veal, pork or vegetarian such as recipes of sliced endives with ham, brussels sprouts with bacon in a casserole or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Waldemar Braun's Nordheimer Vögelein Silvaner Trocken.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Last vintages of this wine
The best vintages of Nordheimer Vögelein Silvaner Trocken from Winery Waldemar Braun are 0
Informations about the Winery Waldemar Braun
The Winery Waldemar Braun is one of of the world's great estates. It offers 21 wines for sale in the of Franken to come and discover on site or to buy online.
The wine region of Franken
Franken, or Franconia in English, is a wine-growing region in the northwest of Germany's historic state of Bavaria. Though Bavaria may be more famous for its beer, Franken boasts a proud viticultural tradition and is one of the most unique regions in the country. There are just over 6,100 hectares (15,073 ac) of vines Planted in Franken and around 80 percent of these are white Grape varieties. Here, Riesling plays second fiddle to the often overlooked Silvaner and Müller-Thurgau.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
