Winery Dr. Höhl'sGrande Cuvée Rosé
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Grande Cuvée Rosé
Pairings that work perfectly with Grande Cuvée Rosé
Original food and wine pairings with Grande Cuvée Rosé
The Grande Cuvée Rosé of Winery Dr. Höhl's matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of roast pork with prunes, parillade of fish and seafood or couscous chicken and merguez.
Details and technical informations about Winery Dr. Höhl's's Grande Cuvée Rosé.
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.
Last vintages of this wine
The best vintages of Grande Cuvée Rosé from Winery Dr. Höhl's are 0
Informations about the Winery Dr. Höhl's
The Winery Dr. Höhl's is one of of the world's greatest estates. It offers 6 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Rheingau is one of the most important of Germany's 13 Anbaugebiete wine regions. However it is far from the biggest; with 3,076 hectares (7,600 acres) of Vineyard">Vineyards documented in 2012, its output is around one tenth of that from the Pfalz and Rheinhessen regions. Located on the Rhine a 20-minute drive west of Frankfurt, the -gau suffix denotes that it was once a county of the Frankish Empire. The classic Rheingau wine is a DryRiesling with pronounced Acidity and aromas of citrus fruits and smoke-tinged minerality – typically more "masculine" than its equivalent from the Mosel.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
