Winery HöflingStein Stetten Silvaner Trocken
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Stein Stetten Silvaner Trocken from the Winery Höfling
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stein Stetten Silvaner Trocken of Winery Höfling in the region of Franken is a powerful with a nice freshness.
Food and wine pairings with Stein Stetten Silvaner Trocken
Pairings that work perfectly with Stein Stetten Silvaner Trocken
Original food and wine pairings with Stein Stetten Silvaner Trocken
The Stein Stetten Silvaner Trocken of Winery Höfling matches generally quite well with dishes of veal, pork or vegetarian such as recipes of home-made coq au vin, ham croquette with purée or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Höfling's Stein Stetten Silvaner Trocken.
Discover the grape variety: Divico
Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.
Last vintages of this wine
The best vintages of Stein Stetten Silvaner Trocken from Winery Höfling are 0, 2018
Informations about the Winery Höfling
The Winery Höfling is one of of the world's greatest estates. It offers 49 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
