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 veal paupiettes à la bourguignonne, simmered pork cheeks with cream sauce and dijon mustard or zucchini quiche.
Details and technical informations about Winery Freihof's Silvaner Spätlese Trocken.
Discover the grape variety: Gros Manseng
Structured, aromatic whites with lively acidity and an ample mouth, featuring intense aromas of exotic fruits (pineapple, mango, passion fruit), ripe citrus, yellow peach, white flowers, honey and sweet spices. Made as nervy modern dry wines (Jurançon sec AOC, IGP Côtes de Gascogne) and sumptuous passerillage sweet wines (Jurançon AOC, Pacherenc du Vic-Bilh AOC). Late-ripening native grape of Béarn, the productive sibling of Petit Manseng.
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
Homeland of German Silvaner: dry, straight, mineral and lively whites with notes of green apple, citrus, fresh herbs and a saline touch, planted here for over 350 years (1,500 ha, a quarter of the vineyard). Also supple, floral Müller-Thurgau, taut Riesling, aromatic Bacchus. Some discreet reds (Spätburgunder). 6,040 ha in Bavaria along the Main around Würzburg, red sandstone and shell-limestone soils.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
