Winery Jucker FarmRafzer Eigenanbau Riesling-Sylvaner
White wine
This wine is a blend of 2 varietals which are the Riesling and the Sylvaner.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Rafzer Eigenanbau Riesling-Sylvaner
Pairings that work perfectly with Rafzer Eigenanbau Riesling-Sylvaner
Original food and wine pairings with Rafzer Eigenanbau Riesling-Sylvaner
The Rafzer Eigenanbau Riesling-Sylvaner of Winery Jucker Farm matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of filet mignon in a crust, codfish portuguese style or coconut curry cauliflower in the cookeo.
Details and technical informations about Winery Jucker Farm's Rafzer Eigenanbau Riesling-Sylvaner.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Rafzer Eigenanbau Riesling-Sylvaner from Winery Jucker Farm are 0
Informations about the Winery Jucker Farm
The Winery Jucker Farm is one of of the world's greatest estates. It offers 4 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Largest German-speaking wine canton of Switzerland, 620 ha around the lake. Star Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins and a delicate style. Also light, floral Müller-Thurgau and precise Chardonnay. A unique speciality: Räuschling, a rare native white almost exclusive to the canton ("vine of the lake"), lively with citrus, white flowers and taut minerality.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
