The first pairing was with leftover, reheated chicken in soy sauce with potatoes. The Silvaner was acidic, and I could taste smoke. It was quite nice, even more so after the chicken was finished. The wine was not a success with thin biscuits containing almonds and pistachios.

Next I tried it with fried chicken breast strips, green beans, and rice. The wine was not as acidic as before, but its taste was somewhat unpleasant. It was harsh. It was almost, but not quite citrusy.

I then went to a slow cooked veal chop with potatoes and chick peas in a brown sauce, accompanied by a spicy Moroccan tomato salsa. I cannot believe what happened to this wine. It became round, quite long, and pleasantly acidic. The Silvaner tasted of limes and apples. It also went quite well with homemade biscotti type cookies.

My last meal paired this wine with a red pepper and mushroom omelette, accompanied by a commercial Greek eggplant side dish. The wine-omelette combination was a success. The wine was fairly long and showed fresh, if not racy, acidity. However, it flagged a bit when teamed with the acidic eggplant. And now come the cheeses.

My French Camembert is now overripe. And yet this wine was quite interesting; it held its own, retaining its freshness without any aftertaste.

My German Limberger is starting to smell like a Limberger. The wine was nice, round, and fruity. Frankly (no pun intended) in both cases I liked the wine, and not the cheese.

Final Verdict. I never thought that I'd recommend purchasing a Silvaner wine. Live and learn. I am ready to purchase this wine again, but would watch what I pair it with.

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