Winery SchneiderTohuwabohu
Red wine
This wine generally goes well with poultry, beef or lamb.
The Tohuwabohu of the Winery Schneider is in the top 50 of wines of Pfalz.
Wine flavors and olphactive analysis
On the nose the Tohuwabohu of Winery Schneider in the region of Pfalz often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Tohuwabohu
Pairings that work perfectly with Tohuwabohu
Original food and wine pairings with Tohuwabohu
The Tohuwabohu of Winery Schneider matches generally quite well with dishes of beef, lamb or spicy food such as recipes of bernard's potée, leg of lamb in a casserole or macaroonade from sète.
Details and technical informations about Winery Schneider's Tohuwabohu.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Tohuwabohu from Winery Schneider are 2017, 2016, 2015, 2014 and 2013.
Informations about the Winery Schneider
The Winery Schneider is one of of the world's greatest estates. It offers 94 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
