Winery SchwabThüngersheimer Johannisberg Silvaner Trocken
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Thüngersheimer Johannisberg Silvaner Trocken from the Winery Schwab
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Thüngersheimer Johannisberg Silvaner Trocken of Winery Schwab in the region of Franken is a .
Food and wine pairings with Thüngersheimer Johannisberg Silvaner Trocken
Pairings that work perfectly with Thüngersheimer Johannisberg Silvaner Trocken
Original food and wine pairings with Thüngersheimer Johannisberg Silvaner Trocken
The Thüngersheimer Johannisberg Silvaner Trocken of Winery Schwab matches generally quite well with dishes of veal, pork or vegetarian such as recipes of puchero, stuffed tomatoes or quiche lorraine.
Details and technical informations about Winery Schwab's Thüngersheimer Johannisberg Silvaner Trocken.
Discover the grape variety: Datal
Intraspecific crossing obtained in 1956 between the Beirut date palm and the Alexandria muscatel. This variety is not widely cultivated in France, although it is registered in the Official Catalogue of table grape varieties, list A1. It can be found in South Africa, Portugal, etc.
Informations about the Winery Schwab
The Winery Schwab is one of of the world's greatest estates. It offers 32 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
