Winery SchnaitmannSilvaner O
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 O from the Winery Schnaitmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner O of Winery Schnaitmann in the region of Württemberg is a with a nice freshness.
Food and wine pairings with Silvaner O
Pairings that work perfectly with Silvaner O
Original food and wine pairings with Silvaner O
The Silvaner O of Winery Schnaitmann matches generally quite well with dishes of veal, pork or vegetarian such as recipes of blanquette of veal in the old way (self-cooker), pork colombo or vegan leek and tofu quiche.
Details and technical informations about Winery Schnaitmann's Silvaner O.
Discover the grape variety: Vilana
A very old grape variety grown in Greece - one of the main ones - most often at high altitude, it is said to have originated on the island of Crete. It can also be found in Italy, but is practically unknown in France. D.N.A. analyses have shown that it is related to Thrapsthiri and Vidiano.
Last vintages of this wine
The best vintages of Silvaner O from Winery Schnaitmann are 0
Informations about the Winery Schnaitmann
The Winery Schnaitmann is one of of the world's great estates. It offers 73 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
