Baumann WeingutAnn Mee Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ann Mee Pinot Noir from the Baumann Weingut
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ann Mee Pinot Noir of Baumann Weingut in the region of Schaffhausen is a with a nice freshness.
Food and wine pairings with Ann Mee Pinot Noir
Pairings that work perfectly with Ann Mee Pinot Noir
Original food and wine pairings with Ann Mee Pinot Noir
The Ann Mee Pinot Noir of Baumann Weingut matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of baked marrow bones, potjevleesch or autumn duck aiguillette.
Details and technical informations about Baumann Weingut's Ann Mee Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Ann Mee Pinot Noir from Baumann Weingut are 2016, 0
Informations about the Baumann Weingut
The Baumann Weingut is one of of the world's greatest estates. It offers 15 wines for sale in the of Schaffhausen to come and discover on site or to buy online.
The wine region of Schaffhausen
Wine canton of northern German-speaking Switzerland, nicknamed "Blauburgunderland". Signature Pinot Noir (Blauburgunder, 60-70%): fine, silky reds with signature notes of cherry, raspberry, undergrowth, sweet spices and a chalky mineral touch, delicate tannins and taut freshness — compared to fine village Burgundies. Klettgau is the flagship sub-region. Müller-Thurgau whites (local Riesling-Silvaner) lively and fruity (apple, citrus).
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
