Winery Fürst LöwensteinSilvaner 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 Trocken from the Winery Fürst Löwenstein
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Trocken of Winery Fürst Löwenstein in the region of Franken is a with a nice freshness.
Food and wine pairings with Silvaner Trocken
Pairings that work perfectly with Silvaner Trocken
Original food and wine pairings with Silvaner Trocken
The Silvaner Trocken of Winery Fürst Löwenstein matches generally quite well with dishes of veal, pork or vegetarian such as recipes of roast veal grand-mère madou, jambalaya (louisiana) or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Fürst Löwenstein's Silvaner Trocken.
Discover the grape variety: Pagadebiti
The white Pagadebiti is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The white Pagadebiti can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Fürst Löwenstein
The Winery Fürst Löwenstein is one of of the world's great estates. It offers 65 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.
News related to this wine
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The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
