Winery Nadine SaxerSylvie
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Sylvie of the Winery Nadine Saxer is in the top 30 of wines of Schaffhausen.
Food and wine pairings with Sylvie
Pairings that work perfectly with Sylvie
Original food and wine pairings with Sylvie
The Sylvie of Winery Nadine Saxer matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of traditional welsh dark beer, penne with smoked salmon and crème fraiche or sauerkraut of the sea in casserole.
Details and technical informations about Winery Nadine Saxer's Sylvie.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Sylvie from Winery Nadine Saxer are 2017, 2019, 2015, 2016 and 0.
Informations about the Winery Nadine Saxer
The Winery Nadine Saxer is one of of the world's greatest estates. It offers 20 wines for sale in the of Schaffhausen to come and discover on site or to buy online.
The wine region of Schaffhausen
Schaffhausen is a small canton (state) in northern Switzerland which for its Size produces a relatively large quantity of wine. Being the only Part of Switzerland to cross over the Rhein river, the canton of Schaffhausen is effectively an enclave of Switzerland in southern Germany, and this is Clear from the Germanic wine styles made here. Roughly 70 percent of Schaffhausen wine is red. As with many German regions today, including neighboring Baden, it is made almost entirely from Pinot Noir (Blauburgunder to the German-speaking population here), with a minor supporting role played by the crossings Diolinoir and Garanoir.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
