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The Velvety Wurttemberger

Background

Samtrot is a member of the Pinot family of grapes and a mutation of Schwarzriesling. Its name—literally, red velvet — derives from its velvety softness. Overall, its character lies somewhere between Schwarzriesling and Spatburgunder.
The grape has its origins in Heilbronn and Weinsberg, where it has been selectively bred since 1928/1929. In 1958 it was approved for general cultivation and classified as a Spatburgunder clone. Samtrot was not only “discovered” in Wurttemberg, but this is the only region in which it is grown. It shares the same high demands on climate and soil as its Pinot counterparts. In general, it is not a prolific variety and in many years, yields are relatively low.

Color & Flavor

Samtrot wines are similar in character to Schwarzriesling, and in terms of color and mouthfeel, do credit to their name. Their harmonious acidity lends them a velvety texture. Samtrot wines have a warm red color and an aroma suggestive of raspberry and cherry.

Food Affinities

Samtrot is a perfect companion with lamb or beef roasts and mild hard cheeses. It is particularly fitting for festive occasions, such as a typical Swabian Sunday meal, when fresh, homemade pasta – Spätzle (squiggly noodles), Maultaschen (German ravioli) or Schupfnudeln (German gnocchi) — and warm potato salad dressed in oil and vinegar are served with a roast.

By: Winehaus

Samrot, 4.7 out of 5 based on 3 ratings