Winery Weinkeller Zum StauffacherHallaver Schaffhausen Pinot Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
The Hallaver Schaffhausen Pinot Rosé of the Winery Weinkeller Zum Stauffacher is in the top 60 of wines of Schaffhausen.
Food and wine pairings with Hallaver Schaffhausen Pinot Rosé
Pairings that work perfectly with Hallaver Schaffhausen Pinot Rosé
Original food and wine pairings with Hallaver Schaffhausen Pinot Rosé
The Hallaver Schaffhausen Pinot Rosé of Winery Weinkeller Zum Stauffacher matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of stuffed veal breast, chinchards with white wine and grapes or saddle of venison with fresh cream.
Details and technical informations about Winery Weinkeller Zum Stauffacher's Hallaver Schaffhausen Pinot Rosé.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Hallaver Schaffhausen Pinot Rosé from Winery Weinkeller Zum Stauffacher are 2018, 2017, 2016, 2015 and 0.
Informations about the Winery Weinkeller Zum Stauffacher
The Winery Weinkeller Zum Stauffacher is one of of the world's greatest estates. It offers 27 wines for sale in the of Schaffhausen to come and discover on site or to buy online.
The wine region of Schaffhausen
Wine canton of northern German-speaking Switzerland, nicknamed "Blauburgunderland". Signature Pinot Noir (Blauburgunder, 60-70%): fine, silky reds with signature notes of cherry, raspberry, undergrowth, sweet spices and a chalky mineral touch, delicate tannins and taut freshness — compared to fine village Burgundies. Klettgau is the flagship sub-region. Müller-Thurgau whites (local Riesling-Silvaner) lively and fruity (apple, citrus).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
