
Winery Hammel & CieGrüner Silvaner Trocken
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 Trocken from the Winery Hammel & Cie
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grüner Silvaner Trocken of Winery Hammel & Cie in the region of Pfalz is a with a nice freshness.
Food and wine pairings with Grüner Silvaner Trocken
Pairings that work perfectly with Grüner Silvaner Trocken
Original food and wine pairings with Grüner Silvaner Trocken
The Grüner Silvaner Trocken of Winery Hammel & Cie matches generally quite well with dishes of veal, pork or vegetarian such as recipes of sauté of veal with tomato, brussels sprouts with bacon in a casserole or nanie's diced ham quiche.
Details and technical informations about Winery Hammel & Cie's Grüner Silvaner Trocken.
Discover the grape variety: Robin noir
Light, simple reds with a pale ruby robe, soft tannins and an airy palate, with modest red fruit aromas. Discreet rustic profile. Almost extinct, preserved in INRAE varietal collections for its heritage value; bears witness to the pre-phylloxera ampelographic diversity of French vineyards. Rare French black grape, once grown in the centre-east.
Last vintages of this wine
The best vintages of Grüner Silvaner Trocken from Winery Hammel & Cie are 0
Informations about the Winery Hammel & Cie
The Winery Hammel & Cie is one of of the world's great estates. It offers 99 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Flow
Action consisting of draining the wine from a vat of red wine (free-run wine), the marc then being pressed to obtain the press wine.














