Winery Weingut Schloss SommerhausenMuskatsilvaner
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
Taste structure of the Muskatsilvaner from the Winery Weingut Schloss Sommerhausen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Muskatsilvaner of Winery Weingut Schloss Sommerhausen in the region of Franken is a with a nice freshness.
Food and wine pairings with Muskatsilvaner
Pairings that work perfectly with Muskatsilvaner
Original food and wine pairings with Muskatsilvaner
The Muskatsilvaner of Winery Weingut Schloss Sommerhausen matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of lobster armorican style, magic cake cheese quiche or onion and goat pie.
Details and technical informations about Winery Weingut Schloss Sommerhausen's Muskatsilvaner.
Discover the grape variety: Centennial seedless
Cross between gold and Q25-6 (F2 emperor x Pirovano 75 or sultana moscata) obtained in the United States in 1966 by Professor Harold P. Olmo of the University of Davis (California). At the end of 2005, Centennial seedless was registered in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Weingut Schloss Sommerhausen
The Winery Weingut Schloss Sommerhausen is one of of the world's great estates. It offers 86 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.
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The word of the wine: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.