Winery Hans WirschingSilvaner Jahrgangssekt Brut
Sparkling wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Silvaner Jahrgangssekt Brut
Pairings that work perfectly with Silvaner Jahrgangssekt Brut
Original food and wine pairings with Silvaner Jahrgangssekt Brut
The Silvaner Jahrgangssekt Brut of Winery Hans Wirsching matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of shrimp and chorizo risotto, scallops with cream or spicy crispy chicken.
Details and technical informations about Winery Hans Wirsching's Silvaner Jahrgangssekt Brut.
Discover the grape variety: La Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Silvaner Jahrgangssekt Brut from Winery Hans Wirsching are 0
Informations about the Winery Hans Wirsching
The Winery Hans Wirsching is one of of the world's great estates. It offers 93 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
