Domaine Martin Schaetzel - Domaine KirrenbourgRiesling Botrytis
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Riesling Botrytis
Pairings that work perfectly with Riesling Botrytis
Original food and wine pairings with Riesling Botrytis
The Riesling Botrytis of Domaine Martin Schaetzel - Domaine Kirrenbourg matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of tartiflette, pasta with tuna and tomato or pork chops with curry and honey.
Details and technical informations about Domaine Martin Schaetzel - Domaine Kirrenbourg's Riesling Botrytis.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Domaine Martin Schaetzel - Domaine Kirrenbourg
The Domaine Martin Schaetzel - Domaine Kirrenbourg is one of of the world's great estates. It offers 75 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
