Winery JF FalkenburgSilvaner Halbtrocken
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 Halbtrocken from the Winery JF Falkenburg
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Halbtrocken of Winery JF Falkenburg in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Silvaner Halbtrocken
Pairings that work perfectly with Silvaner Halbtrocken
Original food and wine pairings with Silvaner Halbtrocken
The Silvaner Halbtrocken of Winery JF Falkenburg matches generally quite well with dishes of veal, pork or vegetarian such as recipes of turkey ballotine, new york hot dog or quiche with bacon and gruyère cheese.
Details and technical informations about Winery JF Falkenburg's Silvaner Halbtrocken.
Discover the grape variety: Baga
Most certainly Portuguese.
Last vintages of this wine
The best vintages of Silvaner Halbtrocken from Winery JF Falkenburg are 0
Informations about the Winery JF Falkenburg
The Winery JF Falkenburg is one of of the world's greatest estates. It offers 15 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
