Winery PeterhofSilvaner Halbtroken
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 Halbtroken from the Winery Peterhof
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Halbtroken of Winery Peterhof in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Silvaner Halbtroken
Pairings that work perfectly with Silvaner Halbtroken
Original food and wine pairings with Silvaner Halbtroken
The Silvaner Halbtroken of Winery Peterhof matches generally quite well with dishes of veal, pork or vegetarian such as recipes of stuffed red mullet ballotines, stuffed artichoke or quiche without pastry.
Details and technical informations about Winery Peterhof's Silvaner Halbtroken.
Discover the grape variety: Perlaut
A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.
Informations about the Winery Peterhof
The Winery Peterhof is one of of the world's greatest estates. It offers 17 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
