Winery Jean BeckerSélection de Grains Nobles Riesling
Sweet wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Sélection de Grains Nobles Riesling
Pairings that work perfectly with Sélection de Grains Nobles Riesling
Original food and wine pairings with Sélection de Grains Nobles Riesling
The Sélection de Grains Nobles Riesling of Winery Jean Becker matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of sauerkraut (with tips so to do!!!), salmon and spinach lasagna or thai shrimp soup (tom yam goong).
Details and technical informations about Winery Jean Becker's Sélection de Grains Nobles Riesling.
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 Winery Jean Becker
The Winery Jean Becker is one of of the world's great estates. It offers 48 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
