Winery Jakob Schmid Kaspar WetliBernecker Blaufränkisch
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Bernecker Blaufränkisch
Pairings that work perfectly with Bernecker Blaufränkisch
Original food and wine pairings with Bernecker Blaufränkisch
The Bernecker Blaufränkisch of Winery Jakob Schmid Kaspar Wetli matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of traditional welsh dark beer, pan-fried potatoes with smoked salmon and rosemary or phonsounette (potatoes with melted saint nectaire cheese).
Details and technical informations about Winery Jakob Schmid Kaspar Wetli's Bernecker Blaufränkisch.
Discover the grape variety: Completer
Structured, aromatic dry whites with a pale golden hue, ample body and sharp acidity; signature aromas of almond, honey, white flowers (acacia), white-fleshed fruits (pear) and alpine mineral notes. Fine ageing potential. Star of the Bündner Herrschaft region around Malans, one of Switzerland's most precious and ancient heritage grapes. Native Swiss white grape from the canton of Graubünden, extremely rare.
Last vintages of this wine
The best vintages of Bernecker Blaufränkisch from Winery Jakob Schmid Kaspar Wetli are 0
Informations about the Winery Jakob Schmid Kaspar Wetli
The Winery Jakob Schmid Kaspar Wetli is one of of the world's great estates. It offers 50 wines for sale in the of Rheintal to come and discover on site or to buy online.
The wine region of Rheintal
Swiss vineyard in the canton of St. Gallen in the Rhine valley between Bündner Herrschaft and Lake Constance (~220 ha), steep south-facing slopes favoured by the föhn wind that concentrates sugars. Signature Pinot Noir ("Blauburgunder", majority): elegant and silky with red cherry, raspberry, undergrowth and spiced hints, fine tannins and alpine freshness — eastern Swiss reputation. Signature Müller-Thurgau in white (aromatic, citrus, flowers, apple).
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
