Winery Johanni JeninsSchiller
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 Schiller from the Winery Johanni Jenins
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Schiller of Winery Johanni Jenins in the region of Graubünden is a with a nice freshness.
Food and wine pairings with Schiller
Pairings that work perfectly with Schiller
Original food and wine pairings with Schiller
The Schiller of Winery Johanni Jenins matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sauté of lamb with curry, pork chops with veal stock sauce or duck parmentier.
Details and technical informations about Winery Johanni Jenins's Schiller.
Discover the grape variety: Arneis
Elegant, crisp dry whites with a pale golden robe, a supple palate and preserved acidity of refined apple, pear, white peach, sweet almond, white flowers (acacia) and calcareous mineral notes. An airy, expressive profile. Absolute star of Roero Arneis DOCG on the Roero hills, also grown in Langhe DOC. Rescued from near-extinction in the 1980s by Vietti and Bruno Giacosa. Native Piedmontese grape of the hills of Cuneo.
Last vintages of this wine
The best vintages of Schiller from Winery Johanni Jenins are 0
Informations about the Winery Johanni Jenins
The Winery Johanni Jenins is one of of the world's greatest estates. It offers 12 wines for sale in the of Graubünden to come and discover on site or to buy online.
The wine region of Graubünden
Wine canton of eastern German-speaking Switzerland (Grisons), 423 ha at the heart of the Bündner Herrschaft (Fläsch, Maienfeld, Malans, Jenins). Signature Pinot Noir (Blauburgunder, >70%): reds among the noblest in Switzerland, fine and silky with notes of cherry, raspberry, undergrowth, sweet spices and a limestone mineral touch, delicate tannins - compared to the great Burgundies. Schistous limestone soils, a climate tempered by the foehn (warmest area of German-speaking Switzerland).
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
