Domaine Pierre AdamCuvée Alexandre Gewürztraminer Vendanges Tardives
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Cuvée Alexandre Gewürztraminer Vendanges Tardives
Pairings that work perfectly with Cuvée Alexandre Gewürztraminer Vendanges Tardives
Original food and wine pairings with Cuvée Alexandre Gewürztraminer Vendanges Tardives
The Cuvée Alexandre Gewürztraminer Vendanges Tardives of Domaine Pierre Adam matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of salmon in brick pastry, turkey escalope with curry or birthday cake.
Details and technical informations about Domaine Pierre Adam's Cuvée Alexandre Gewürztraminer Vendanges Tardives.
Discover the grape variety: Gewurztraminer
Full-bodied, exotic whites, rich and heady, with moderate acidity, showing opulent aromas of lychee, rose, mango, ginger, pink grapefruit and gentle spice. Made as aromatic dry, moelleux late-harvest and liquorous sélection de grains nobles. Star of Alsace AOC (one of the four noble varieties) and signature of Alto Adige (Tramin), Palatinate and Germany. A pink mutation of Traminer.
Last vintages of this wine
The best vintages of Cuvée Alexandre Gewürztraminer Vendanges Tardives from Domaine Pierre Adam are 2015
Informations about the Domaine Pierre Adam
The Domaine Pierre Adam is one of of the world's greatest estates. It offers 29 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
