Winery NahetalSilvaner - Rivaner
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 Silvaner - Rivaner from the Winery Nahetal
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner - Rivaner of Winery Nahetal in the region of Nahe is a with a nice freshness.
Food and wine pairings with Silvaner - Rivaner
Pairings that work perfectly with Silvaner - Rivaner
Original food and wine pairings with Silvaner - Rivaner
The Silvaner - Rivaner of Winery Nahetal matches generally quite well with dishes of veal, pork or vegetarian such as recipes of atriaux en sauce, stuffed tomatoes with thermomix or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Nahetal's Silvaner - Rivaner.
Discover the grape variety: Cabernet_Dorio
Intraspecific crossing between the limberger and the dornfelder realized in 1971 by Bernard Hill of the Research Institute of Weinsberg in Germany. It can be found in Germany, Belgium and Switzerland, but is little known in France. Note that the cabernet-dorsa has the same parents.
Last vintages of this wine
The best vintages of Silvaner - Rivaner from Winery Nahetal are 2015, 0
Informations about the Winery Nahetal
The Winery Nahetal is one of of the world's greatest estates. It offers 23 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
