Winery Reichsgraf von KesselstattKuffler Edition Silvaner Bayerische
White wine
This wine generally goes well with poultry, lean fish or shellfish.
Food and wine pairings with Kuffler Edition Silvaner Bayerische
Pairings that work perfectly with Kuffler Edition Silvaner Bayerische
Original food and wine pairings with Kuffler Edition Silvaner Bayerische
The Kuffler Edition Silvaner Bayerische of Winery Reichsgraf von Kesselstatt matches generally quite well with dishes of shellfish, spicy food or poultry such as recipes of knife feet, cicadas at the chib or breton galette with buckwheat flour.
Details and technical informations about Winery Reichsgraf von Kesselstatt's Kuffler Edition Silvaner Bayerische.
Discover the grape variety: Mireille
A cross between Italia and Perle de Csaba, registered in 1972 in the Official Catalogue of cultivated table grape varieties, list A1. Mireille has been very little propagated and is therefore almost unknown in France and abroad. - Synonymy: no known synonyms (for all the synonyms of the varieties, click here!).
Last vintages of this wine
The best vintages of Kuffler Edition Silvaner Bayerische from Winery Reichsgraf von Kesselstatt are 2016, 0
Informations about the Winery Reichsgraf von Kesselstatt
The Winery Reichsgraf von Kesselstatt is one of of the world's great estates. It offers 99 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
