Winery HeimGewürztraminer Alsace 'Coeur de Parcelle'
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Gewürztraminer Alsace 'Coeur de Parcelle'
Pairings that work perfectly with Gewürztraminer Alsace 'Coeur de Parcelle'
Original food and wine pairings with Gewürztraminer Alsace 'Coeur de Parcelle'
The Gewürztraminer Alsace 'Coeur de Parcelle' of Winery Heim matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Heim's Gewürztraminer Alsace 'Coeur de Parcelle'.
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 Heim
The Winery Heim is one of wineries to follow in Alsace.. It offers 14 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: Vinification of sweet wines
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).
