Domaine Roland SchmittVendanges Tardives Riesling Ostenberg
Sweet wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Vendanges Tardives Riesling Ostenberg
Pairings that work perfectly with Vendanges Tardives Riesling Ostenberg
Original food and wine pairings with Vendanges Tardives Riesling Ostenberg
The Vendanges Tardives Riesling Ostenberg of Domaine Roland Schmitt matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of wild boar stew, tuna omelette or chicken with courgettes and curry.
Details and technical informations about Domaine Roland Schmitt's Vendanges Tardives Riesling Ostenberg.
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 Roland Schmitt
The Domaine Roland Schmitt is one of of the world's great estates. It offers 24 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
