Winery Weingut Schloss SommerhausenOhne Viel Worte! Grüner 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 Ohne Viel Worte! Grüner Silvaner Trocken from the Winery Weingut Schloss Sommerhausen
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ohne Viel Worte! Grüner Silvaner Trocken of Winery Weingut Schloss Sommerhausen in the region of Franken is a with a nice freshness.
Food and wine pairings with Ohne Viel Worte! Grüner Silvaner Trocken
Pairings that work perfectly with Ohne Viel Worte! Grüner Silvaner Trocken
Original food and wine pairings with Ohne Viel Worte! Grüner Silvaner Trocken
The Ohne Viel Worte! Grüner Silvaner Trocken of Winery Weingut Schloss Sommerhausen matches generally quite well with dishes of veal, pork or vegetarian such as recipes of roast veal in the oven, flammekueche (with laughing cow) or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Weingut Schloss Sommerhausen's Ohne Viel Worte! Grüner Silvaner Trocken.
Discover the grape variety: Tzolikoouri
Most certainly finding its first origins in Georgia. It can be found in Italy, Germany, Slovak Republic, Ukraine, Republic of Moldova, Czech Republic, Romania, Bulgaria, Russia, ... in France, it is practically unknown.
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.
News related to this wine
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
An overview of Irancy appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
Geographical denomination: The first step towards the notion of terroir – Focus Bourgogne
We created this photomontage, to show you the landscapes and the different characteristics of the 14 geographical denominations of the Bourgogne appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on the Bourgogne appellation! Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/comp ...
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
