Winery Anna et André DurrmannGewurztraminer Cuvée Anna Vendange Tardives
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Gewurztraminer Cuvée Anna Vendange Tardives
Pairings that work perfectly with Gewurztraminer Cuvée Anna Vendange Tardives
Original food and wine pairings with Gewurztraminer Cuvée Anna Vendange Tardives
The Gewurztraminer Cuvée Anna Vendange Tardives of Winery Anna et André Durrmann matches generally quite well with dishes of mature and hard cheese, fruity desserts or blue cheese such as recipes of tomato basil cake, tarte tatin or soft tart with roquefort cheese, bacon and nuts.
Details and technical informations about Winery Anna et André Durrmann's Gewurztraminer Cuvée Anna Vendange Tardives.
Discover the grape variety: Gewurztraminer
Full-bodied, exotic whites, rich and heady, with moderate acidity, showing opulent aromas of lychee, rose, mango, ginger, pink grapefruit and gentle spice. Made as aromatic dry, moelleux late-harvest and liquorous sélection de grains nobles. Star of Alsace AOC (one of the four noble varieties) and signature of Alto Adige (Tramin), Palatinate and Germany. A pink mutation of Traminer.
Informations about the Winery Anna et André Durrmann
The Winery Anna et André Durrmann is one of of the world's great estates. It offers 39 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
