Winery Herbert A. SchmitzMosel Rotwein Spätburgunder
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Mosel Rotwein Spätburgunder from the Winery Herbert A. Schmitz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mosel Rotwein Spätburgunder of Winery Herbert A. Schmitz in the region of Mosel is a with a nice freshness.
Food and wine pairings with Mosel Rotwein Spätburgunder
Pairings that work perfectly with Mosel Rotwein Spätburgunder
Original food and wine pairings with Mosel Rotwein Spätburgunder
The Mosel Rotwein Spätburgunder of Winery Herbert A. Schmitz matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of simple baked roast beef, veal blanquette burger or magret stuffed with foie gras.
Details and technical informations about Winery Herbert A. Schmitz's Mosel Rotwein Spätburgunder.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Informations about the Winery Herbert A. Schmitz
The Winery Herbert A. Schmitz is one of of the world's great estates. It offers 16 wines for sale in the of Mosel to come and discover on site or to buy online.
The wine region of Mosel
Mosel is the most famous of Germany's 13 official wine regions, and also the third largest in terms of production. As with many German regions, it is most aasociated with a range of wine styles made from the Riesling grape variety, but Müller-Thurgau is also widely planted. The best Mosel Riesling wines are some of the finest whites in the world. Light and low in Alcohol, they can be intensely fragrant with beguiling Floral">floral and Mineral notes, and a wonderful Balance of sweetness and Acidity.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
