Winery Armand GilgGewurztraminer Moelleux
Sweet wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Gewurztraminer Moelleux
Pairings that work perfectly with Gewurztraminer Moelleux
Original food and wine pairings with Gewurztraminer Moelleux
The Gewurztraminer Moelleux of Winery Armand Gilg matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of tartiflette, avocado and marinated tuna poke bowl or traditional tunisian couscous.
Details and technical informations about Winery Armand Gilg's Gewurztraminer Moelleux.
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.
Last vintages of this wine
The best vintages of Gewurztraminer Moelleux from Winery Armand Gilg are 2016
Informations about the Winery Armand Gilg
The Winery Armand Gilg is one of of the world's greatest estates. It offers 35 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: 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.
