The Winery Herbert A. Schmitz is one of the best wineries to follow in Mosel.. It offers 29 wines for sale in of Mosel to come and discover on site or to buy online.
Looking for the best Winery Herbert A. Schmitz wines in Mosel among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Herbert A. Schmitz wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Herbert A. Schmitz wines with technical and enological descriptions.
How Winery Herbert A. Schmitz wines pair with each other generally quite well with dishes of vegetarian, pasta or veal such as recipes of zucchini quiche, the corsican soup or stuffed squid in the sétoise sauce.
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.
5%). Highly precise whites, perfect at the table.
How Winery Herbert A. Schmitz wines pair with each other generally quite well with dishes of pork, shellfish or spicy food such as recipes of tartiflette (from a real savoyard), american style lobster tails, great chef style or monkfish with curry.
In the mouth the white wine of Winery Herbert A. Schmitz. is a powerful with a nice freshness.
Elegant, structured reds with ruby colour ranging from light to intense, fine silky tannins and fresh acidity, showing signature aromas of red fruits (cherry, raspberry, strawberry), forest floor, spices, leather and earthy notes. Fine ageing potential, excelling on schist and volcanic soils. Star of the great German reds of Baden VDP, Palatinate VDP and Ahr VDP. German synonym for Pinot Noir, the Burgundian variety raised to high standards in Germany.
How Winery Herbert A. Schmitz wines pair with each other generally quite well with dishes of pork, shellfish or spicy food such as recipes of oven roasted rabbit that cooks itself!, seafood risotto or moroccan chicken tagine.
The flavour provided by the residual sugars naturally present in the wine as well as by certain alcohols. This sensation can range from a simple impression of smoothness to a clear sweetness. We speak of roundness, fatness and mellowness.
Planning a wine route in the of Mosel? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Herbert A. Schmitz.
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
