Winery Fritz-SchmittRosé d'Alsace
Pink wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Rosé d'Alsace
Pairings that work perfectly with Rosé d'Alsace
Original food and wine pairings with Rosé d'Alsace
The Rosé d'Alsace of Winery Fritz-Schmitt matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of salmon and avocado chirashi, turkey paupiettes in poultry sauce or quick chocolate fudge cake.
Details and technical informations about Winery Fritz-Schmitt's Rosé d'Alsace.
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 Fritz-Schmitt
The Winery Fritz-Schmitt is one of of the world's greatest estates. It offers 30 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
