Caves du PrieuréGourmandine
Sweet wine
This wine is a blend of 2 varietals which are the Riesling and the Sylvaner.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Gourmandine
Pairings that work perfectly with Gourmandine
Original food and wine pairings with Gourmandine
The Gourmandine of Caves du Prieuré matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of rabbit with cider and mushrooms, sea bream with white wine or chicken with maroilles.
Details and technical informations about Caves du Prieuré's Gourmandine.
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.
Last vintages of this wine
The best vintages of Gourmandine from Caves du Prieuré are 0
Informations about the Caves du Prieuré
The Caves du Prieuré is one of of the world's greatest estates. It offers 32 wines for sale in the of Neuchâtel to come and discover on site or to buy online.
The wine region of Neuchâtel
Neuchatel is one of the smaller wine regions of Switzerland, located in the French-speaking western half of the country, North of the much larger Vaud area. Much like its neighbour, Chasselas dominates white plantings here, however Pinot Noir is more significant here, as is the reputation of Neuchatel's rosés. The region is generally referred to as the 'Three Lakes' as the region - and the four AOCs within it - are found on the relatively low-lying, flatter land, centered around the lakes of Morat, Bienne and Neuchatel. The region also covers three neighbouring Swiss cantons.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
