Winery KuehnBaron de Schiele Edelzwicker
White wine
This wine is a blend of 4 varietals which are the Chasselas, the Pinot blanc, the Riesling and the Sylvaner.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Baron de Schiele Edelzwicker
Pairings that work perfectly with Baron de Schiele Edelzwicker
Original food and wine pairings with Baron de Schiele Edelzwicker
The Baron de Schiele Edelzwicker of Winery Kuehn matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pork roll with tomato sauce, pasta with tuna and tomato sauce or periwinkles - the perfect cook!.
Details and technical informations about Winery Kuehn's Baron de Schiele Edelzwicker.
Discover the grape variety: Chasselas
Chasselas rosé is a grape variety that originated in France. It produces a variety of grape used to make wine. However, it can also be found eating on our tables! This variety of vine is characterized by medium-sized bunches and medium-sized grapes. Chasselas rosé can be found in several vineyards: Alsace, South-West, Cognac, Bordeaux, Loire Valley, Rhone Valley, Languedoc & Roussillon, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Kuehn
The Winery Kuehn is one of of the world's great estates. It offers 68 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.
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The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
