Winery Hubert ReyserSaveurs d'Automne Gewürztraminer
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Saveurs d'Automne Gewürztraminer
Pairings that work perfectly with Saveurs d'Automne Gewürztraminer
Original food and wine pairings with Saveurs d'Automne Gewürztraminer
The Saveurs d'Automne Gewürztraminer of Winery Hubert Reyser matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of pork cheeks confit in cider, pasta with tuna and tomato sauce or kimo (malagasy dish with beef).
Details and technical informations about Winery Hubert Reyser's Saveurs d'Automne Gewürztraminer.
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 Hubert Reyser
The Winery Hubert Reyser is one of wineries to follow in Alsace.. It offers 40 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: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
