Weingut FullSilvaner Feinherb
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 Feinherb from the Weingut Full
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Feinherb of Weingut Full in the region of Rheinhessen is a with a nice freshness.
Food and wine pairings with Silvaner Feinherb
Pairings that work perfectly with Silvaner Feinherb
Original food and wine pairings with Silvaner Feinherb
The Silvaner Feinherb of Weingut Full matches generally quite well with dishes of veal, pork or vegetarian such as recipes of filet mignon of veal with cider, peasant minestrone or zucchini and goat cheese quiche.
Details and technical informations about Weingut Full's Silvaner Feinherb.
Discover the grape variety: Barlinka
- Origin : Very well known in South Africa, it was imported into this country in 1910 from Algeria and then mainly cultivated as a table grape... attempts at vinification were made but without success. It is also known in Portugal, ... in France it is almost unknown.
Informations about the Weingut Full
The Weingut Full is one of of the world's great estates. It offers 37 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
Rheinhessen is Germany's largest region for producing the quality wines of the Qualitätswein bestimmter Anbaugebiete (QbA) and Prädikatswein designations, with roughly 26,500 hectares (65,000 acres) of Vineyard">Vineyards as of 2014. Many of its most significant viticultural areas are favorably influenced by the Rhine river, which runs aLong its North and eastern borders. The Rhine, along with the Nahe river to the west and the Haardt mountains to its South, form a natural border. Rheinhessen covers an area south of Rheingau, north of Pfalz and east of Nahe, and is located within the Rhineland-Palatinate federal state.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
