Winery PierothVolkacher Kirchberg Silvaner Extra Dry Sekt
Sparkling wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Volkacher Kirchberg Silvaner Extra Dry Sekt
Pairings that work perfectly with Volkacher Kirchberg Silvaner Extra Dry Sekt
Original food and wine pairings with Volkacher Kirchberg Silvaner Extra Dry Sekt
The Volkacher Kirchberg Silvaner Extra Dry Sekt of Winery Pieroth matches generally quite well with dishes of poultry, appetizers and snacks or lean fish such as recipes of turkey stuffed with chestnuts, preparation of the olives (black olives in brine) or fish on a bed of leek and potatoes.
Details and technical informations about Winery Pieroth's Volkacher Kirchberg Silvaner Extra Dry Sekt.
Discover the grape variety: Villard
Villard noir is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Villard noir can be found in several vineyards: Provence & Corsica, Rhone Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Pieroth
The Winery Pieroth is one of wineries to follow in Franken.. It offers 791 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
