Domaine Remy KiefferComplice de vos Delices Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Complice de vos Delices Rosé
Pairings that work perfectly with Complice de vos Delices Rosé
Original food and wine pairings with Complice de vos Delices Rosé
The Complice de vos Delices Rosé of Domaine Remy Kieffer matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of porcini sauce, paupiettes with tomato sauce or rabbit with marengo sauce.
Details and technical informations about Domaine Remy Kieffer's Complice de vos Delices Rosé.
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 Domaine Remy Kieffer
The Domaine Remy Kieffer is one of of the world's great estates. It offers 26 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: 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.
