Cave de Turckheim - Preiss-Zimmer Riesling

Cave de TurckheimPreiss-Zimmer Riesling

The Preiss-Zimmer Riesling of Cave de Turckheim is a white wine from the region of Alsace.
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).

Details and technical informations about Cave de Turckheim's Preiss-Zimmer Riesling.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Riesling

White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.

Informations about the Cave de Turckheim

The winery offers 0 different wines.
It is in the top 200 of the best estates in the region
It is located in Alsace
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The Cave de Turckheim is one of wineries to follow in Alsace.. It offers 102 wines for sale in the of Alsace to come and discover on site or to buy online.

Top wine Alsace

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: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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