Winery ManzGrüner - Silvaner Alte Reben Trocken
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Grüner - Silvaner Alte Reben Trocken
Pairings that work perfectly with Grüner - Silvaner Alte Reben Trocken
Original food and wine pairings with Grüner - Silvaner Alte Reben Trocken
The Grüner - Silvaner Alte Reben Trocken of Winery Manz matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of cuttlefish in parsley sauce, coral lentil dahl or moroccan kefta balls.
Details and technical informations about Winery Manz's Grüner - Silvaner Alte Reben Trocken.
Discover the grape variety: Clarin
Clarin blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Clarin Blanc can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Grüner - Silvaner Alte Reben Trocken from Winery Manz are 0
Informations about the Winery Manz
The Winery Manz is one of of the world's great estates. It offers 101 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
