Winery SchnaitmannSteinwiege Muskateller Trocken
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Steinwiege Muskateller Trocken from the Winery Schnaitmann
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Steinwiege Muskateller Trocken of Winery Schnaitmann in the region of Württemberg is a .
Food and wine pairings with Steinwiege Muskateller Trocken
Pairings that work perfectly with Steinwiege Muskateller Trocken
Original food and wine pairings with Steinwiege Muskateller Trocken
The Steinwiege Muskateller Trocken of Winery Schnaitmann matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of stuffed pumpkin, monkfish (anglerfish) à la sétoise or veal paupiettes with mushrooms.
Details and technical informations about Winery Schnaitmann's Steinwiege Muskateller Trocken.
Discover the grape variety: Muscat reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Informations about the Winery Schnaitmann
The Winery Schnaitmann is one of of the world's great estates. It offers 73 wines for sale in the of Württemberg to come and discover on site or to buy online.
The wine region of Württemberg
Württemberg is known as Germany's premier red wine region. With almost 11,500 hectares (28,500 acres) of vineyards, it is the fourth-largest wine region in the country. Found adjacent to Baden and South of Franken, Wüttemberg is a particularly hilly and rural wine-region. Almost 70-percent of Württemberg wines are red, predominantly made from Trollinger, SchwarzRiesling and Lemberger.
News related to this wine
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The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
