Winery StrengSulzfelder Cyriakusberg 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 Sulzfelder Cyriakusberg Silvaner Trocken from the Winery Streng
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sulzfelder Cyriakusberg Silvaner Trocken of Winery Streng in the region of Franken is a with a nice freshness.
Food and wine pairings with Sulzfelder Cyriakusberg Silvaner Trocken
Pairings that work perfectly with Sulzfelder Cyriakusberg Silvaner Trocken
Original food and wine pairings with Sulzfelder Cyriakusberg Silvaner Trocken
The Sulzfelder Cyriakusberg Silvaner Trocken of Winery Streng matches generally quite well with dishes of veal, pork or vegetarian such as recipes of veal paupiettes with cider, stuffed potatoes or quiche lorraine.
Details and technical informations about Winery Streng's Sulzfelder Cyriakusberg Silvaner Trocken.
Discover the grape variety: Verdelet
Interspecific crossing between 5455 Seibel and 4938 Seibel (see graph of parentage by clicking here!) obtained by Albert Seibel (1844-1936). This direct-producing hybrid has been very little cultivated in France, in the United States white wines were produced.
Informations about the Winery Streng
The Winery Streng is one of of the world's greatest estates. It offers 10 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
