Winery ZweifelRemigen Riesling - Silvaner
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Remigen Riesling - Silvaner
Pairings that work perfectly with Remigen Riesling - Silvaner
Original food and wine pairings with Remigen Riesling - Silvaner
The Remigen Riesling - Silvaner of Winery Zweifel matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of salty crumble with courgettes, goat cheese and bacon, salmon in bellevue or flambéed prawns.
Details and technical informations about Winery Zweifel's Remigen Riesling - Silvaner.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Remigen Riesling - Silvaner from Winery Zweifel are 0
Informations about the Winery Zweifel
The Winery Zweifel is one of of the world's great estates. It offers 65 wines for sale in the of Aargau to come and discover on site or to buy online.
The wine region of Aargau
Northern German-speaking Swiss wine canton, 380 ha on Jurassic limestone soils. Signature Pinot Noir (Blauburgunder) in Burgundian style: fine, silky reds with signature notes of cherry, raspberry, undergrowth, sweet spices and salty minerality, delicate tannins and taut freshness. Muller-Thurgau second as a lively, fruity white (apple, white flowers, light muscat). Also broad Chardonnay, fragrant Grauburgunder, opulent Gewurztraminer, red Regent.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
