Winery Bianka and Daniel SchmittRot
Red wine
This wine is a blend of 2 varietals which are the Pinot noir and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Rot of Winery Bianka and Daniel Schmitt in the region of Rheinhessen often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Rot
Pairings that work perfectly with Rot
Original food and wine pairings with Rot
The Rot of Winery Bianka and Daniel Schmitt matches generally quite well with dishes of beef, veal or pork such as recipes of barbecue burger, simple veal sauté or veal cutlets with savoy tomme.
Details and technical informations about Winery Bianka and Daniel Schmitt's Rot.
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 Rot from Winery Bianka and Daniel Schmitt are 2017, 0, 2018, 2016
Informations about the Winery Bianka and Daniel Schmitt
The Winery Bianka and Daniel Schmitt is one of of the world's great estates. It offers 32 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Smell
A generic term for both unpleasant and pleasant odours known as perfumes. In the world of tasting, the term aroma is more commonly used.
