Winery Karl MüllerVolkacher Ratsherr Silvaner
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 Volkacher Ratsherr Silvaner from the Winery Karl Müller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Volkacher Ratsherr Silvaner of Winery Karl Müller in the region of Franken is a with a nice freshness.
Food and wine pairings with Volkacher Ratsherr Silvaner
Pairings that work perfectly with Volkacher Ratsherr Silvaner
Original food and wine pairings with Volkacher Ratsherr Silvaner
The Volkacher Ratsherr Silvaner of Winery Karl Müller matches generally quite well with dishes of veal, pork or vegetarian such as recipes of oriental stuffed vegetables, potato and bacon omelette or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Karl Müller's Volkacher Ratsherr Silvaner.
Discover the grape variety: Ignéa
Intraspecific cross between Delizia di Vaprio (46A Pirovano) and Angelo Pirovano ( 2 Pirovano) obtained in Italy by Angelo Pirovano. This variety is registered in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Karl Müller
The Winery Karl Müller is one of of the world's greatest estates. It offers 14 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
