Winery Eblin FuchsGewürztraminer 'Burgreben'
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Gewürztraminer 'Burgreben'
Pairings that work perfectly with Gewürztraminer 'Burgreben'
Original food and wine pairings with Gewürztraminer 'Burgreben'
The Gewürztraminer 'Burgreben' of Winery Eblin Fuchs matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of boeuf en daube, salmon crumble or chicken tagine with apricots.
Details and technical informations about Winery Eblin Fuchs's Gewürztraminer 'Burgreben'.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Eblin Fuchs
The Winery Eblin Fuchs is one of wineries to follow in Alsace.. It offers 39 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.
