Winery Erich BarthFranken 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 Franken Silvaner Trocken from the Winery Erich Barth
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Franken Silvaner Trocken of Winery Erich Barth in the region of Franken is a with a nice freshness.
Food and wine pairings with Franken Silvaner Trocken
Pairings that work perfectly with Franken Silvaner Trocken
Original food and wine pairings with Franken Silvaner Trocken
The Franken Silvaner Trocken of Winery Erich Barth matches generally quite well with dishes of veal, pork or vegetarian such as recipes of veal colombo, filet mignon in a crust or cream and tuna quiche.
Details and technical informations about Winery Erich Barth's Franken Silvaner Trocken.
Discover the grape variety: Arrouya
Arrouya noir is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Arrouya noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Erich Barth
The Winery Erich Barth is one of of the world's greatest estates. It offers 10 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: Lemonade maker
Corkscrew of the wine waiter equipped with a small blade allowing to cut the capsule, a worm and a system of rack allowing to extract the cork easily.
