Domaine Gérard MetzVieilles Vignes de Riesling Fruehmess
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Vieilles Vignes de Riesling Fruehmess
Pairings that work perfectly with Vieilles Vignes de Riesling Fruehmess
Original food and wine pairings with Vieilles Vignes de Riesling Fruehmess
The Vieilles Vignes de Riesling Fruehmess of Domaine Gérard Metz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of moist parmesan steak, risotto with fresh salmon and zucchini or pasta with shrimp.
Details and technical informations about Domaine Gérard Metz's Vieilles Vignes de Riesling Fruehmess.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Informations about the Domaine Gérard Metz
The Domaine Gérard Metz is one of of the world's great estates. It offers 41 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
Capital of great French aromatic whites, most often dry and single-varietal. Straight, mineral Riesling (lemon, gunflint), opulent, exuberant Gewurztraminer (lychee, rose, spices), round, smoky Pinot Gris, floral, crisp Muscat, supple Pinot Blanc. Fine, fruity Crémants d'Alsace, exceptional sweet Vendanges Tardives and Sélection de Grains Nobles. 15,500 ha at the foot of the Vosges on varied soils, 51 Grands Crus since 1975.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
