Winery DiringerCôte de Rouffach Gewürztraminer
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Taste structure of the Côte de Rouffach Gewürztraminer from the Winery Diringer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côte de Rouffach Gewürztraminer of Winery Diringer in the region of Alsace is a powerful.
Food and wine pairings with Côte de Rouffach Gewürztraminer
Pairings that work perfectly with Côte de Rouffach Gewürztraminer
Original food and wine pairings with Côte de Rouffach Gewürztraminer
The Côte de Rouffach Gewürztraminer of Winery Diringer matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of stuffed artichoke, cod and potato gratin or pasta with shrimp.
Details and technical informations about Winery Diringer's Côte de Rouffach 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.
Informations about the Winery Diringer
The Winery Diringer is one of of the world's greatest estates. It offers 22 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
