
Winery Waldemar BraunTrocken Franken Silvaner
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 Trocken Franken Silvaner from the Winery Waldemar Braun
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trocken Franken Silvaner of Winery Waldemar Braun in the region of Franken is a with a nice freshness.
Food and wine pairings with Trocken Franken Silvaner
Pairings that work perfectly with Trocken Franken Silvaner
Original food and wine pairings with Trocken Franken Silvaner
The Trocken Franken Silvaner of Winery Waldemar Braun matches generally quite well with dishes of veal, pork or vegetarian such as recipes of veal rouelle normande, moist parmesan steak or vegan leek and tofu quiche.
Details and technical informations about Winery Waldemar Braun's Trocken Franken Silvaner.
Discover the grape variety: Dattier de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.
Last vintages of this wine
The best vintages of Trocken Franken Silvaner from Winery Waldemar Braun are 0
Informations about the Winery Waldemar Braun
The Winery Waldemar Braun is one of of the world's greatest 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: Apyrene
Seedless grape.














