Winery Crama TrantuDaima 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 Daima Gewürztraminer
Pairings that work perfectly with Daima Gewürztraminer
Original food and wine pairings with Daima Gewürztraminer
The Daima Gewürztraminer of Winery Crama Trantu matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of sophie's tuna cake, pakistani rice (biryani) or yoghurt cake.
Details and technical informations about Winery Crama Trantu's Daima 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 Daima Gewürztraminer from Winery Crama Trantu are 0
Informations about the Winery Crama Trantu
The Winery Crama Trantu is one of of the world's greatest estates. It offers 17 wines for sale in the of Dobrudja to come and discover on site or to buy online.
The wine region of Dobrudja
The wine region of Dobrudja of Romania. Wineries and vineyards like the Domaine Halewood or the Domaine Renatus produce mainly wines red, white and pink. The most planted grape varieties in the region of Dobrudja are Cabernet-Sauvignon, Feteasca neagra and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Dobrudja often reveals types of flavors of oaky, black fruit or tree fruit and sometimes also flavors of citrus fruit, plum or smoke.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
