Winery IhringerSilvaner 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 Ihringer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Trocken of Winery Ihringer in the region of Baden is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Silvaner Trocken of Winery Ihringer in the region of Baden often reveals types of flavors of non oak, vegetal or tree fruit and sometimes also flavors of citrus fruit.
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 Ihringer matches generally quite well with dishes of veal, pork or vegetarian such as recipes of traditional veal stew, the real vegetables stuffed in the provençal way or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Ihringer's Silvaner Trocken.
Discover the grape variety: Staufer
Last vintages of this wine
The best vintages of Silvaner Trocken from Winery Ihringer are 2016, 0
Informations about the Winery Ihringer
The Winery Ihringer is one of of the world's great estates. It offers 86 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
