Domaine HaeffelinCuvée Paul 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 Paul Riesling from the Domaine Haeffelin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Paul Riesling of Domaine Haeffelin in the region of Alsace is a with a nice freshness.
Food and wine pairings with Cuvée Paul Riesling
Pairings that work perfectly with Cuvée Paul Riesling
Original food and wine pairings with Cuvée Paul Riesling
The Cuvée Paul Riesling of Domaine Haeffelin matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of roast pork in the oven, salmon and parmesan quiche without pastry or shrimp in coconut milk curry.
Details and technical informations about Domaine Haeffelin's Cuvée Paul Riesling.
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.
Informations about the Domaine Haeffelin
The Domaine Haeffelin is one of of the world's great estates. It offers 29 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
