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 raoul's bouillabaisse, carrot soup with curry and coconut milk or chicken wrap.
Details and technical informations about Winery Hans Wirsching's Silvaner Jahrgangssekt Brut.
Discover the grape variety: Ahmeur bou A(h)meur
Its origin would be from North Africa (Algeria/Kabylie) or Spain. It is a variety that was often grown on trellises in front of houses and sometimes its grapes were preserved in brandy to be enjoyed throughout the year. It is found in North Africa, the United States (California), Argentina, Spain and Portugal. In France, it is not well known because of its susceptibility to winter frosts and its late ripening.
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
