The Winery Gartelmann is one of the best wineries to follow in Hunter Valley.. It offers 30 wines for sale in of Hunter Valley to come and discover on site or to buy online.
Looking for the best Winery Gartelmann wines in Hunter Valley among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Gartelmann wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Gartelmann wines with technical and enological descriptions.
How Winery Gartelmann wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of codfish aioli, scallops on a bed of leeks or tiramisu (original recipe).
On the nose the white wine of Winery Gartelmann. often reveals types of flavors of citrus fruit, microbio or oak and sometimes also flavors of earth, tree fruit or spices. In the mouth the white wine of Winery Gartelmann. is a powerful with a nice freshness.
Cradle of Australian viticulture (1825), 160 km north of Sydney. World signature: dry low-alcohol Sémillon (10-11°) with fresh citrus notes in youth, evolving after 10-15 years to candied lemon, toast, honey and beeswax, spectacular ageing. Medium-bodied "Hunter style" Shiraz, supple and earthy (leather, plum, sweet spices), capable of decades. Also Chardonnay and Verdelho.
Humid subtropical climate.
How Winery Gartelmann wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of gloom and doom, pan-fried salmon papillote or tuna, pepper and tomato quiche.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
How Winery Gartelmann wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of kamounia : tunisian beef stew, baekenofe (alsatian meat stew) or duck breast in a crust.
On the nose the red wine of Winery Gartelmann. often reveals types of flavors of oak, spices or citrus fruit and sometimes also flavors of red fruit, black fruit or earth. In the mouth the red wine of Winery Gartelmann. is a powerful with a nice balance between acidity and tannins.
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
How Winery Gartelmann wines pair with each other generally quite well with dishes of spicy food or sweet desserts such as recipes of shrimp risotto with curry or real chocolate cake.
Rich, ample whites with a golden robe, showing aromas of pear, quince, honey, smoke, ginger and spice. Made as structured dry wines (Alsace AOC), off-dry and sumptuous late-harvest sweet (vendange tardive, sélection de grains nobles). Lighter and crisper in Italy as Pinot Grigio (Veneto, Friuli). Also in Germany (Grauburgunder), Hungary (Szürkebarát) and Oregon. A grey mutation of Pinot Noir.
How Winery Gartelmann wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of authentic bolognese sauce (ragù di carne), lamb tagine with artichokes and dried tomatoes or saka-saka.
Sweet wine containing between 30 and 50 grams of residual sugar. A sweet wine is made from very ripe grapes but without being affected by botrytis cinerea and without being raisined. This term can also be applied to a dry wine that is smooth and fat in the mouth.
Planning a wine route in the of Hunter Valley? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Gartelmann.
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
