Winery Claes SchmittBlanc de Noir Spätburgunder Trocken
White wine
This wine generally goes well with vegetarian
Wine flavors and olphactive analysis
On the nose the Blanc de Noir Spätburgunder Trocken of Winery Claes Schmitt in the region of Mosel often reveals types of flavors of earth, red fruit.
Food and wine pairings with Blanc de Noir Spätburgunder Trocken
Pairings that work perfectly with Blanc de Noir Spätburgunder Trocken
Original food and wine pairings with Blanc de Noir Spätburgunder Trocken
The Blanc de Noir Spätburgunder Trocken of Winery Claes Schmitt matches generally quite well with dishes of vegetarian such as recipes of tuna, pepper and tomato quiche.
Details and technical informations about Winery Claes Schmitt's Blanc de Noir Spätburgunder Trocken.
Discover the grape variety: Colombar
Light and lively whites for early drinking, pale golden colour, fresh mouth with preserved acidity, with signature aromas of citrus (lemon, grapefruit), green apple and fresh herbal notes. Also used as a base for brandy distillation. Widely grown in South Africa for everyday dry whites and brandy production. South African synonym for Colombard, productive French white grape from Charentes.
Last vintages of this wine
The best vintages of Blanc de Noir Spätburgunder Trocken from Winery Claes Schmitt are 2018, 2017, 2016, 0 and 2015.
Informations about the Winery Claes Schmitt
The Winery Claes Schmitt is one of of the world's greatest estates. It offers 27 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Kingdom of lively, crystalline Riesling: citrus, green apple, gunflint, tangy tension and signature slate minerality. From light, fruity Kabinett to off-dry Spätlese, up to sweet Auslese and Trockenbeerenauslese of rare finesse. Some supple Müller-Thurgau and lively Elbling. Steeply sloped vineyards (up to 65% at the Bremmer Calmont) on blue and grey slate, 5,400 ha of Riesling (61.
The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
