Domaine BarthelCuvée du Domaine Gewürztraminer
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Cuvée du Domaine Gewürztraminer
Pairings that work perfectly with Cuvée du Domaine Gewürztraminer
Original food and wine pairings with Cuvée du Domaine Gewürztraminer
The Cuvée du Domaine Gewürztraminer of Domaine Barthel matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of braised (green) cabbage, pasta salmon - fresh cream or pizza with peppers and spicy chicken.
Details and technical informations about Domaine Barthel's Cuvée du Domaine 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 Domaine Barthel
The Domaine Barthel is one of of the world's great estates. It offers 28 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
