Winery Clos Mon Vieux MoulinAhn Göllebour Gewürztraminer
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Ahn Göllebour Gewürztraminer
Pairings that work perfectly with Ahn Göllebour Gewürztraminer
Original food and wine pairings with Ahn Göllebour Gewürztraminer
The Ahn Göllebour Gewürztraminer of Winery Clos Mon Vieux Moulin matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of salmon blanquette, express chicken skewers with spices or real chocolate cake.
Details and technical informations about Winery Clos Mon Vieux Moulin's Ahn Göllebour Gewürztraminer.
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.
Last vintages of this wine
The best vintages of Ahn Göllebour Gewürztraminer from Winery Clos Mon Vieux Moulin are 0
Informations about the Winery Clos Mon Vieux Moulin
The Winery Clos Mon Vieux Moulin is one of of the world's greatest estates. It offers 27 wines for sale in the of Moselle to come and discover on site or to buy online.
The wine region of Moselle
Moselle is an appellation covering white, red and rosé wines from an area in the administrative department of Moselle in Northeastern France. The Vineyard">Vineyard zone covers land on both sides of the Mosel River (known locally as the Moselle), before it flows north to form the heart of Germany's famed Mosel wine region. Moselle wines are most often light, Aromatic whites with crisp Acidity. They are made predominantly from the Auxerrois Blanc and Müller-Thurgau grape varieties.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
