Winery HedingerFederweisser
White wine
This wine generally goes well with pork, poultry or veal.
The Federweisser of the Winery Hedinger is in the top 90 of wines of Schaffhausen.
Food and wine pairings with Federweisser
Pairings that work perfectly with Federweisser
Original food and wine pairings with Federweisser
The Federweisser of Winery Hedinger matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of duck breast with black figs, kig ha farz (breton stew) or my mother's rabbit.
Details and technical informations about Winery Hedinger's Federweisser.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Federweisser from Winery Hedinger are 2014, 2016, 2015, 0
Informations about the Winery Hedinger
The Winery Hedinger is one of of the world's greatest estates. It offers 22 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
