Winery FuhrRheinhessen Classic Silvaner
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 Rheinhessen Classic Silvaner from the Winery Fuhr
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rheinhessen Classic Silvaner of Winery Fuhr in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Rheinhessen Classic Silvaner
Pairings that work perfectly with Rheinhessen Classic Silvaner
Original food and wine pairings with Rheinhessen Classic Silvaner
The Rheinhessen Classic Silvaner of Winery Fuhr matches generally quite well with dishes of veal, pork or vegetarian such as recipes of tanjia, chinchards with white wine and grapes or cream and tuna quiche.
Details and technical informations about Winery Fuhr's Rheinhessen Classic Silvaner.
Discover the grape variety: Plantet
Colored, fruity reds with an intense ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and hybrid notes. Productive, cold- and disease-resistant profile for early drinking. Now marginal, surviving in a few French heritage plots and varietal collections for its genetic and historical interest. French black hybrid obtained by Albert Seibel (Seibel 5455).
Last vintages of this wine
The best vintages of Rheinhessen Classic Silvaner from Winery Fuhr are 0
Informations about the Winery Fuhr
The Winery Fuhr is one of of the world's greatest estates. It offers 11 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
