Winery FreihofSilvaner Spätlese 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 Silvaner Spätlese Trocken from the Winery Freihof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Spätlese Trocken of Winery Freihof in the region of Franken is a with a nice freshness.
Food and wine pairings with Silvaner Spätlese Trocken
Pairings that work perfectly with Silvaner Spätlese Trocken
Original food and wine pairings with Silvaner Spätlese Trocken
The Silvaner Spätlese Trocken of Winery Freihof matches generally quite well with dishes of veal, pork or vegetarian such as recipes of small stuffed provençal dishes, caramelized pork ribs or vegan leek and tofu quiche.
Details and technical informations about Winery Freihof's Silvaner Spätlese Trocken.
Discover the grape variety: Blush seedless
Obtained in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing Emperor with Z4-87, the latter already being a cross of (Alphonse Lavallée x 75 Pirovano or Sultana moscata) with the Queen of the Vines.
Informations about the Winery Freihof
The Winery Freihof is one of of the world's greatest estates. It offers 15 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: Animal
Generic smell of aromatic families reminiscent of fur, game, musk, civet, amber and sometimes unpleasant smells of wet hair. The old books on tasting give as an example of animal aroma the belly of hare.
