Winery Edgard SchallerCuvée Grégoire 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 Cuvée Grégoire Riesling from the Winery Edgard Schaller
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Grégoire Riesling of Winery Edgard Schaller in the region of Alsace is a with a nice freshness.
Food and wine pairings with Cuvée Grégoire Riesling
Pairings that work perfectly with Cuvée Grégoire Riesling
Original food and wine pairings with Cuvée Grégoire Riesling
The Cuvée Grégoire Riesling of Winery Edgard Schaller matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of pigeon with bacon and mushrooms, pasta with tuna and tomato or shrimp with curry express.
Details and technical informations about Winery Edgard Schaller's Cuvée Grégoire Riesling.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Informations about the Winery Edgard Schaller
The Winery Edgard Schaller is one of of the world's greatest estates. It offers 19 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
