Winery Winzerhof BurrleinAuftakt Fritz Silvaner Trocken
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Auftakt Fritz Silvaner Trocken from the Winery Winzerhof Burrlein
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Auftakt Fritz Silvaner Trocken of Winery Winzerhof Burrlein in the region of Franken is a .
Food and wine pairings with Auftakt Fritz Silvaner Trocken
Pairings that work perfectly with Auftakt Fritz Silvaner Trocken
Original food and wine pairings with Auftakt Fritz Silvaner Trocken
The Auftakt Fritz Silvaner Trocken of Winery Winzerhof Burrlein matches generally quite well with dishes of veal, pork or vegetarian such as recipes of deer stew, currywurst or tuna, pepper and tomato quiche.
Details and technical informations about Winery Winzerhof Burrlein's Auftakt Fritz Silvaner Trocken.
Discover the grape variety: Voskeat (e)
Armenia, where it is grown both as a table grape and as a wine grape - Synonyms: voskehat, voskath, khardji, xardji (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Auftakt Fritz Silvaner Trocken from Winery Winzerhof Burrlein are 0
Informations about the Winery Winzerhof Burrlein
The Winery Winzerhof Burrlein is one of of the world's greatest estates. It offers 40 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: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
