Winery Karl PfaffmannRiesling Silberberg Trockenbeerenauslese
Sweet wine
This wine generally goes well with pork, poultry or shellfish.
Food and wine pairings with Riesling Silberberg Trockenbeerenauslese
Pairings that work perfectly with Riesling Silberberg Trockenbeerenauslese
Original food and wine pairings with Riesling Silberberg Trockenbeerenauslese
The Riesling Silberberg Trockenbeerenauslese of Winery Karl Pfaffmann matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of whiskey paupiettes, periwinkles - the perfect cook! or spaghetti all 'amatriciana.
Details and technical informations about Winery Karl Pfaffmann's Riesling Silberberg Trockenbeerenauslese.
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.
Informations about the Winery Karl Pfaffmann
The Winery Karl Pfaffmann is one of of the world's great estates. It offers 104 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
