Cave de BeblenheimHeimberger Les Origines Sol Granitique Gewurztraminer
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Heimberger Les Origines Sol Granitique Gewurztraminer
Pairings that work perfectly with Heimberger Les Origines Sol Granitique Gewurztraminer
Original food and wine pairings with Heimberger Les Origines Sol Granitique Gewurztraminer
The Heimberger Les Origines Sol Granitique Gewurztraminer of Cave de Beblenheim matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of kig ha farz (breton stew), peppers stuffed with tuna and parmesan or rib steak, tomato sauce, peppers..
Details and technical informations about Cave de Beblenheim's Heimberger Les Origines Sol Granitique Gewurztraminer.
Discover the grape variety: Panse de Provence
Most certainly of oriental origin, introduced in Spain then spread in France, in Italy, in North Africa... more generally on all the Mediterranean basin. It can also be found in the United States, Thailand, ... and in many other countries. It should not be confused with the early or Sicilian pansy at first maturity.
Informations about the Cave de Beblenheim
The Cave de Beblenheim is one of wineries to follow in Alsace.. It offers 167 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
