Winery Schmitt SöhneRelax Pink
Pink wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Relax Pink of Winery Schmitt Söhne in the region of Mosel often reveals types of flavors of microbio, tree fruit or red fruit.
Food and wine pairings with Relax Pink
Pairings that work perfectly with Relax Pink
Original food and wine pairings with Relax Pink
The Relax Pink of Winery Schmitt Söhne matches generally quite well with dishes of beef, lamb or pork such as recipes of monkfish armorican style, merguez - courgettes gratin (leftover barbecue) or tartiflette.
Details and technical informations about Winery Schmitt Söhne's Relax Pink.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Last vintages of this wine
The best vintages of Relax Pink from Winery Schmitt Söhne are 2014, 2017, 0, 2016 and 2015.
Informations about the Winery Schmitt Söhne
The Winery Schmitt Söhne is one of of the world's great estates. It offers 91 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
