Domaine Stentz-BuecherGalapagos Riesling
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Taste structure of the Galapagos Riesling from the Domaine Stentz-Buecher
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Galapagos Riesling of Domaine Stentz-Buecher in the region of Alsace is a with a nice freshness.
Food and wine pairings with Galapagos Riesling
Pairings that work perfectly with Galapagos Riesling
Original food and wine pairings with Galapagos Riesling
The Galapagos Riesling of Domaine Stentz-Buecher matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of special' tagliatelle carbonara, mackerel with quick mustard or thai beef wok.
Details and technical informations about Domaine Stentz-Buecher's Galapagos Riesling.
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 Stentz-Buecher
The Domaine Stentz-Buecher is one of of the world's great estates. It offers 33 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
