Winery SitziusSilberkapsel Grauburgunder Trocken
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Silberkapsel Grauburgunder Trocken from the Winery Sitzius
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silberkapsel Grauburgunder Trocken of Winery Sitzius in the region of Nahe is a with a nice freshness.
Food and wine pairings with Silberkapsel Grauburgunder Trocken
Pairings that work perfectly with Silberkapsel Grauburgunder Trocken
Original food and wine pairings with Silberkapsel Grauburgunder Trocken
The Silberkapsel Grauburgunder Trocken of Winery Sitzius matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of ham and cheese macaroni gratin, colombian lentils or rabbit with green olives.
Details and technical informations about Winery Sitzius's Silberkapsel Grauburgunder Trocken.
Discover the grape variety: Mècle
Mècle noir is a grape variety that originated in France (Rhône-Alpes valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. We can find the Mècle noir cultivated in these vineyards: Savoie & Bugey, South-West.
Informations about the Winery Sitzius
The Winery Sitzius is one of of the world's great estates. It offers 36 wines for sale in the of Nahe to come and discover on site or to buy online.
The wine region of Nahe
Nahe is one of the smaller German wine regions, named after the Nahe river which joins the Rhein at Rheinhessen/bingen">Bingen. The viticultural carea here is characterised by dramatic topography with steep slopes and craggy outcrops of metamorphic rock. Like most of the regions on or near the Rhine, its most prestigious wines are made from Riesling. There are around 4,000 hectares (10,000 acres) of Vineyards, spread across seven Grosslagen (wine districts) and over 300 Einzellagen (individual vineyard sites).
The word of the wine: Maturation
Transformation undergone by the grape when it is enriched with sugar and loses some of its acidity to reach maturity.
