Winery Bott-GeylRosé d'Alsace Jules Geyl
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Rosé d'Alsace Jules Geyl
Pairings that work perfectly with Rosé d'Alsace Jules Geyl
Original food and wine pairings with Rosé d'Alsace Jules Geyl
The Rosé d'Alsace Jules Geyl of Winery Bott-Geyl matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of sauté of veal with tomato, soft and inexpensive pasta gratin or duck with olives.
Details and technical informations about Winery Bott-Geyl's Rosé d'Alsace Jules Geyl.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Bott-Geyl
The Winery Bott-Geyl is one of of the world's great estates. It offers 42 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: 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.
