Winery Christian SchwartzGewürztraminer Pflintz
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Gewürztraminer Pflintz
Pairings that work perfectly with Gewürztraminer Pflintz
Original food and wine pairings with Gewürztraminer Pflintz
The Gewürztraminer Pflintz of Winery Christian Schwartz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of potjevleesch, irish tartiflette or carrot soup with curry and coconut milk.
Details and technical informations about Winery Christian Schwartz's Gewürztraminer Pflintz.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Christian Schwartz
The Winery Christian Schwartz is one of wineries to follow in Alsace.. It offers 9 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
