Winery Schmitt SöhneMoscato Fünf
White wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Moscato Fünf of Winery Schmitt Söhne in the region of German Wine often reveals types of flavors of tree fruit, citrus fruit or floral and sometimes also flavors of tropical fruit.
Food and wine pairings with Moscato Fünf
Pairings that work perfectly with Moscato Fünf
Original food and wine pairings with Moscato Fünf
The Moscato Fünf of Winery Schmitt Söhne matches generally quite well with dishes of sweet desserts such as recipes of yoghurt cake.
Details and technical informations about Winery Schmitt Söhne's Moscato Fünf.
Discover the grape variety: Meunier
Meunier noir is a grape variety that originated in France (Champagne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Meunier noir can be found in many vineyards: South West, Cognac, Bordeaux, Loire Valley, Champagne, Burgundy, Jura, Languedoc & Roussillon, Beaujolais, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey.
Last vintages of this wine
The best vintages of Moscato Fünf from Winery Schmitt Söhne are 2008, 0
Informations about the Winery Schmitt Söhne
The Winery Schmitt Söhne is one of of the world's great estates. It offers 90 wines for sale in the of German Wine to come and discover on site or to buy online.
The wine region of German Wine
Germany's wine industry is most famous for world class Riesling produced aLong the Rhein and its tributary the Mosel. There is wide agreement that the white wines from the best sites and the most reputable producers are some of the greatest in the world. However the country's winemakers are proving convincingly that they can make great wine from other varieties, helped in Part by Climate change. For example, fine German Spätburgunder (Pinot Noir) is now emerging from various regions, particularly Baden, Pfalz and even the tiny Ahr Valley.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
