Winery Weingut Egon SchmittThor
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Thor
Pairings that work perfectly with Thor
Original food and wine pairings with Thor
The Thor of Winery Weingut Egon Schmitt matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of white cabbage with bacon, spinach, smoked salmon and ricotta lasagne or savoy soup.
Details and technical informations about Winery Weingut Egon Schmitt's Thor.
Discover the grape variety: Alicante
Alicante Henri Bouschet noir is a grape variety that originated in France (Languedoc). 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 large bunches of grapes of medium size. The Alicante Henri Bouschet noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Thor from Winery Weingut Egon Schmitt are 0
Informations about the Winery Weingut Egon Schmitt
The Winery Weingut Egon Schmitt is one of of the world's great estates. It offers 82 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
