It has been said the reason Silvaner performs so well in Franconia is because of the rich potassium in the soil. Not being a viticulturist, I don't know what that confers to a wine, but I have had a bit of experience with the traditional Silvaners of Hans Wirsching, and they are wines to behold. A rep once described Wirsching Sylvaner as a wine with orange blossom and other citrus aromas that lead you to believe you'll be drinking a soft fruity wine, then you take a sip and BAM!, it's like putting your finger into a light socket! After you get over the cute onion-shaped appearance of the traditional Franken bocksbeutel, you pour yourself a glass and retrace the steps above. What you end up with is a dry, dry, minerally wine. A clean, very good dry white wine. Importer Rudi Wiest suggest sashimi with this. Smoked fish is also very good.