Winery HedingerVision
Red wine
This wine is a blend of 4 varietals which are the Cabernet-Dorsa, the Pinot noir, the Teroldego and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Vision of the Winery Hedinger is in the top 50 of wines of Schaffhausen.
Food and wine pairings with Vision
Pairings that work perfectly with Vision
Original food and wine pairings with Vision
The Vision of Winery Hedinger matches generally quite well with dishes of beef, veal or pork such as recipes of beef stew provencal style, blanquette of veal in the old way (self-cooker) or quiche with mixed vegetables.
Details and technical informations about Winery Hedinger's Vision.
Discover the grape variety: Cabernet-Dorsa
Intraspecific cross between the limberger and the dornfelder made in 1971 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in the Netherlands, Germany, Belgium, Switzerland, Poland, the Czech Republic and the United States. Note that Cabernet Dorio has the same parents.
Last vintages of this wine
The best vintages of Vision from Winery Hedinger are 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
