Winery Rebbauverein MuttenzBasel-Landschaft Riesling - Sylvaner
White wine
This wine is a blend of 2 varietals which are the Riesling and the Sylvaner.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Basel-Landschaft Riesling - Sylvaner
Pairings that work perfectly with Basel-Landschaft Riesling - Sylvaner
Original food and wine pairings with Basel-Landschaft Riesling - Sylvaner
The Basel-Landschaft Riesling - Sylvaner of Winery Rebbauverein Muttenz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of stuffed round zucchini, spaghetti with tuna (real italian recipe) or beef fajitas.
Details and technical informations about Winery Rebbauverein Muttenz's Basel-Landschaft Riesling - Sylvaner.
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.
Informations about the Winery Rebbauverein Muttenz
The Winery Rebbauverein Muttenz is one of of the world's greatest estates. It offers 4 wines for sale in the of Eastern Switzerland to come and discover on site or to buy online.
The wine region of Eastern Switzerland
St. Gallen is a German-speaking Canton of eastern Switzerland with a corresponding AOC. Much of the winegrowing that does occur within its borders takes place in the Rheintal region (the upper Rhein Valley) whose name often appears more prominently on labels. However, even here, wine production is not the dominant land-based industry.
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.
