Winery Simon StumpfPinot - Silvaner Trocken
White wine
This wine generally goes well with pork, poultry or lean fish.
Food and wine pairings with Pinot - Silvaner Trocken
Pairings that work perfectly with Pinot - Silvaner Trocken
Original food and wine pairings with Pinot - Silvaner Trocken
The Pinot - Silvaner Trocken of Winery Simon Stumpf matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of calf sweetbread with mushrooms, rabbit in sauce or aiguillette of duck normandy style.
Details and technical informations about Winery Simon Stumpf's Pinot - Silvaner Trocken.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Simon Stumpf
The Winery Simon Stumpf is one of of the world's great estates. It offers 23 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
