Winery EichbergShringer J. & A. Skringer Karsabathi
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Shringer J. & A. Skringer Karsabathi
Pairings that work perfectly with Shringer J. & A. Skringer Karsabathi
Original food and wine pairings with Shringer J. & A. Skringer Karsabathi
The Shringer J. & A. Skringer Karsabathi of Winery Eichberg matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of quebec style barbecued salmon, quick crayfish chicken or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Eichberg's Shringer J. & A. Skringer Karsabathi.
Discover the grape variety: Garonnet
Garonnet noir is a grape variety that originated in France. It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Garonnet noir can be found in the vineyards of the Rhône Valley.
Informations about the Winery Eichberg
The Winery Eichberg is one of of the world's greatest estates. It offers 8 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.
