Winery HauckSilvaner 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 Hauck
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Trocken of Winery Hauck in the region of Rheinhessen 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 Hauck matches generally quite well with dishes of veal, pork or vegetarian such as recipes of provencal veal tendrons, penne à la toscane or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Hauck's Silvaner Trocken.
Discover the grape variety: Muscat reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Silvaner Trocken from Winery Hauck are 0
Informations about the Winery Hauck
The Winery Hauck is one of of the world's greatest estates. It offers 79 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
