Winery LauferWeinLust Silvaner 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 WeinLust Silvaner Trocken from the Winery Laufer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the WeinLust Silvaner Trocken of Winery Laufer in the region of Franken is a with a nice freshness.
Food and wine pairings with WeinLust Silvaner Trocken
Pairings that work perfectly with WeinLust Silvaner Trocken
Original food and wine pairings with WeinLust Silvaner Trocken
The WeinLust Silvaner Trocken of Winery Laufer matches generally quite well with dishes of veal, pork or vegetarian such as recipes of piccata with cheese, cabbage casserole or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Laufer's WeinLust Silvaner Trocken.
Discover the grape variety: Bia blanc
An ancient noble grape variety of the Isère Valley and the Rhône Valley department, which was very present before the phylloxera crisis. In the Saint Marcellin region (Isère), it was often associated with Jacquère and Marsanne. Almost unknown in other French regions and other wine-producing countries, it is in the process of disappearing, although it has been registered since 2011 in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Laufer
The Winery Laufer is one of of the world's greatest estates. It offers 28 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
