Winery RutishauserTegerfelden Riesling - Silvaner
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Tegerfelden Riesling - Silvaner
Pairings that work perfectly with Tegerfelden Riesling - Silvaner
Original food and wine pairings with Tegerfelden Riesling - Silvaner
The Tegerfelden Riesling - Silvaner of Winery Rutishauser matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of ham with leek fondue, sea bass in mustard and rosemary wrappers or gari (cassava flour) with shrimps (africa).
Details and technical informations about Winery Rutishauser's Tegerfelden Riesling - Silvaner.
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 Rutishauser
The Winery Rutishauser is one of of the world's great estates. It offers 73 wines for sale in the of Aargau to come and discover on site or to buy online.
The wine region of Aargau
Aargau is a canton and wine appellation in the Center of Northern Switzerland, located immediately west of Zurich and Southeast of Basel. Its northern border traces the Rhine river, which separates it from the southern German region of Baden; this close connection is evident in the Germanic style of many Aargau wines. To confuse matters slightly, the canton's main concentration of Vineyards centers around a town named Baden at its eastern edge. Aargau produces mostly red wines, in keeping with the trends of other cantons in the German-speaking north of Switzerland.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
