Weingut SchwarzSilvaner Trocken
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Silvaner Trocken from the Weingut Schwarz
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Silvaner Trocken of Weingut Schwarz in the region of Württemberg is a powerful with a nice freshness.
Food and wine pairings with Silvaner Trocken
Pairings that work perfectly with Silvaner Trocken
Original food and wine pairings with Silvaner Trocken
The Silvaner Trocken of Weingut Schwarz matches generally quite well with dishes of veal, pork or vegetarian such as recipes of veal axoa (basque country), pork stew with bacon and cream or broccoli and blue cheese quiche without pastry.
Details and technical informations about Weingut Schwarz's Silvaner Trocken.
Discover the grape variety: Carcajolo noir
It was most certainly introduced by the south of Corsica from Sardinia. It is not the black form of the white carcajolo, the latter would be the biancu gentile. The black Carcajolo is said to be related to the morrastel or muristellu and is found almost exclusively in the southern Mediterranean and in Portugal. It is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Weingut Schwarz
The Weingut Schwarz is one of of the world's great estates. It offers 31 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
