Domaines VinsmoselleCharta Schengen Prestige Gewürztraminer
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Charta Schengen Prestige Gewürztraminer
Pairings that work perfectly with Charta Schengen Prestige Gewürztraminer
Original food and wine pairings with Charta Schengen Prestige Gewürztraminer
The Charta Schengen Prestige Gewürztraminer of Domaines Vinsmoselle matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of salt crusted sea bass, chicken breast with curry and mushrooms or very simple muffins.
Details and technical informations about Domaines Vinsmoselle's Charta Schengen Prestige Gewürztraminer.
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 Charta Schengen Prestige Gewürztraminer from Domaines Vinsmoselle are 0
Informations about the Domaines Vinsmoselle
The Domaines Vinsmoselle is one of of the world's great estates. It offers 177 wines for sale in the of Moselle to come and discover on site or to buy online.
The wine region of Moselle
World benchmark for cool-climate German Riesling, on vertiginous blue and grey slate slopes. Pure, precise whites with signature notes of lime, green apple, white peach, white flowers and marked chalky minerality ("gunflint"), low alcohol (~8-10%), taut acidity and crystalline tension. From dry Kabinett to sweet Auslese, up to luscious Beerenauslese, Trockenbeerenauslese and Eiswein. Also Müller-Thurgau and Elbling.
The word of the wine: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
