Weingut MünchSommeracher Katzenkopf Mainkind Silvaner Trocken
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 Sommeracher Katzenkopf Mainkind Silvaner Trocken from the Weingut Münch
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sommeracher Katzenkopf Mainkind Silvaner Trocken of Weingut Münch in the region of Franken is a with a nice freshness.
Food and wine pairings with Sommeracher Katzenkopf Mainkind Silvaner Trocken
Pairings that work perfectly with Sommeracher Katzenkopf Mainkind Silvaner Trocken
Original food and wine pairings with Sommeracher Katzenkopf Mainkind Silvaner Trocken
The Sommeracher Katzenkopf Mainkind Silvaner Trocken of Weingut Münch matches generally quite well with dishes of veal, pork or vegetarian such as recipes of duck breast with black figs, banh mi sandwich or salmon and goat cheese quiche.
Details and technical informations about Weingut Münch's Sommeracher Katzenkopf Mainkind Silvaner Trocken.
Discover the grape variety: Semidano
Cultivated for a very long time in Sardinia (Italy) where it occupied an important place before the phylloxera crisis... it is almost unknown in France.
Informations about the Weingut Münch
The Weingut Münch is one of of the world's great estates. It offers 18 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
