Winery RotheGrande 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 Grande Silvaner from the Winery Rothe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grande Silvaner of Winery Rothe in the region of Franken is a with a nice freshness.
Food and wine pairings with Grande Silvaner
Pairings that work perfectly with Grande Silvaner
Original food and wine pairings with Grande Silvaner
The Grande Silvaner of Winery Rothe matches generally quite well with dishes of veal, pork or vegetarian such as recipes of vitello tonnato, rabbit in white wine (casserole) or quiche without eggs.
Details and technical informations about Winery Rothe's Grande Silvaner.
Discover the grape variety: Belair
Intraspecific crossing between the barlinka and the Alphonse Lavallée obtained in 1974 in South Africa by E.P. Evans and P.J.L. Ellis. In the same country and with the same parents, other varieties were created such as happiness, la rochelle, ... . Belair is registered since 2012 in the Official Catalogue of table grape varieties list A2.
Last vintages of this wine
The best vintages of Grande Silvaner from Winery Rothe are 0
Informations about the Winery Rothe
The Winery Rothe is one of of the world's greatest estates. It offers 24 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
