Winery CreamSchaffhausen Art Cuvée Rouge
Red wine
This wine is a blend of 3 varietals which are the Dornfelder, the Pinot noir and the Merlot.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Schaffhausen Art Cuvée Rouge
Pairings that work perfectly with Schaffhausen Art Cuvée Rouge
Original food and wine pairings with Schaffhausen Art Cuvée Rouge
The Schaffhausen Art Cuvée Rouge of Winery Cream matches generally quite well with dishes of beef, veal or pork such as recipes of beef tongue with vegetables, flank steak with shallots in red wine sauce or pizza cone.
Details and technical informations about Winery Cream's Schaffhausen Art Cuvée Rouge.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Last vintages of this wine
The best vintages of Schaffhausen Art Cuvée Rouge from Winery Cream are 2011, 0
Informations about the Winery Cream
The Winery Cream is one of of the world's greatest estates. It offers 1 wines for sale in the of Schaffhausen to come and discover on site or to buy online.
The wine region of Schaffhausen
Schaffhausen is a small canton (state) in northern Switzerland which for its Size produces a relatively large quantity of wine. Being the only Part of Switzerland to cross over the Rhein river, the canton of Schaffhausen is effectively an enclave of Switzerland in southern Germany, and this is Clear from the Germanic wine styles made here. Roughly 70 percent of Schaffhausen wine is red. As with many German regions today, including neighboring Baden, it is made almost entirely from Pinot Noir (Blauburgunder to the German-speaking population here), with a minor supporting role played by the crossings Diolinoir and Garanoir.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
