Winery PallhuberGrüner Silvaner
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 Grüner Silvaner from the Winery Pallhuber
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grüner Silvaner of Winery Pallhuber in the region of Nahe is a with a nice freshness.
Food and wine pairings with Grüner Silvaner
Pairings that work perfectly with Grüner Silvaner
Original food and wine pairings with Grüner Silvaner
The Grüner Silvaner of Winery Pallhuber matches generally quite well with dishes of veal, pork or vegetarian such as recipes of express veal stew in a pressure cooker, traditional flemish carbonades or goat cheese and bacon quiche.
Details and technical informations about Winery Pallhuber's Grüner Silvaner.
Discover the grape variety: Mondeuse
Mondeuse noir is a grape variety that originated in France (Savoie). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and medium sized grapes. Mondeuse noir can be found in many vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhône Valley, Beaujolais.
Informations about the Winery Pallhuber
The Winery Pallhuber is one of of the world's great estates. It offers 189 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
