Winery Von SalisBachfeld Jenins Riesling - Silvaner
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Bachfeld Jenins Riesling - Silvaner
Pairings that work perfectly with Bachfeld Jenins Riesling - Silvaner
Original food and wine pairings with Bachfeld Jenins Riesling - Silvaner
The Bachfeld Jenins Riesling - Silvaner of Winery Von Salis matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of barbecued filet mignon, wild salmon with verbena steam or fish curry à la reunion.
Details and technical informations about Winery Von Salis's Bachfeld Jenins Riesling - Silvaner.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Bachfeld Jenins Riesling - Silvaner from Winery Von Salis are 0
Informations about the Winery Von Salis
The Winery Von Salis is one of of the world's great estates. It offers 59 wines for sale in the of Graubünden to come and discover on site or to buy online.
The wine region of Graubünden
Wine canton of eastern German-speaking Switzerland (Grisons), 423 ha at the heart of the Bündner Herrschaft (Fläsch, Maienfeld, Malans, Jenins). Signature Pinot Noir (Blauburgunder, >70%): reds among the noblest in Switzerland, fine and silky with notes of cherry, raspberry, undergrowth, sweet spices and a limestone mineral touch, delicate tannins - compared to the great Burgundies. Schistous limestone soils, a climate tempered by the foehn (warmest area of German-speaking Switzerland).
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).
