Winery Tobias Schmid & SohnPinot Noir
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 Pinot Noir from the Winery Tobias Schmid & Sohn
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Noir of Winery Tobias Schmid & Sohn in the region of St. Gallen is a with a nice freshness.
Food and wine pairings with Pinot Noir
Pairings that work perfectly with Pinot Noir
Original food and wine pairings with Pinot Noir
The Pinot Noir of Winery Tobias Schmid & Sohn matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef marengo "my mom" style, porcini sauce or wild boar ragout with kriek.
Details and technical informations about Winery Tobias Schmid & Sohn's Pinot Noir.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Tobias Schmid & Sohn
The Winery Tobias Schmid & Sohn is one of of the world's great estates. It offers 38 wines for sale in the of St. Gallen to come and discover on site or to buy online.
The wine region of St. Gallen
The wine region of St. Gallen of Switzerland. Wineries and vineyards like the Domaine Wein Berneck or the Domaine Höcklistein produce mainly wines red, white and sparkling. The most planted grape varieties in the region of St.
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.
