Domaine Léon BoeschVallée Noble Gewurztraminer
Sweet wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Vallée Noble Gewurztraminer
Pairings that work perfectly with Vallée Noble Gewurztraminer
Original food and wine pairings with Vallée Noble Gewurztraminer
The Vallée Noble Gewurztraminer of Domaine Léon Boesch matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of penne à la toscane, tuna pizza or thai beef wok.
Details and technical informations about Domaine Léon Boesch's Vallée Noble Gewurztraminer.
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.
Last vintages of this wine
The best vintages of Vallée Noble Gewurztraminer from Domaine Léon Boesch are 2016, 2015
Informations about the Domaine Léon Boesch
The Domaine Léon Boesch is one of of the world's greatest estates. It offers 31 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
