Winery Gerhard KarleIhringer Fohrenberg Silvaner 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.
The Ihringer Fohrenberg Silvaner Trocken of the Winery Gerhard Karle is in the top 20 of wines of Baden.
Taste structure of the Ihringer Fohrenberg Silvaner Trocken from the Winery Gerhard Karle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ihringer Fohrenberg Silvaner Trocken of Winery Gerhard Karle in the region of Baden is a with a nice freshness.
Food and wine pairings with Ihringer Fohrenberg Silvaner Trocken
Pairings that work perfectly with Ihringer Fohrenberg Silvaner Trocken
Original food and wine pairings with Ihringer Fohrenberg Silvaner Trocken
The Ihringer Fohrenberg Silvaner Trocken of Winery Gerhard Karle matches generally quite well with dishes of veal, pork or vegetarian such as recipes of osso bucco of veal, croque-monsieur or goat cheese and bacon quiche.
Details and technical informations about Winery Gerhard Karle's Ihringer Fohrenberg Silvaner Trocken.
Discover the grape variety: Blanc Cardon
An ancient grape variety from the Garonne valley, long confused with the white mauzac. Today, it is practically no longer present in the vineyard and is therefore on the verge of extinction.
Informations about the Winery Gerhard Karle
The Winery Gerhard Karle is one of of the world's great estates. It offers 32 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
German capital of Pinot Noir (Spätburgunder): silky, fine reds with notes of red fruits, cherry, undergrowth and sweet spices, melted tannins. Round Grauburgunder (Pinot Gris), lively Weissburgunder, supple Müller-Thurgau, mineral Riesling. Germany's 3rd region (15,000 ha) in Baden-Württemberg facing Alsace, one of the country's warmest climates, volcanic soils at the Kaiserstuhl. Cradle of modern great German reds, elegant and fine.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
