Winery Jean ButterlinCuvée Mathilde Vendange Tardive Gewürztraminer
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Cuvée Mathilde Vendange Tardive Gewürztraminer
Pairings that work perfectly with Cuvée Mathilde Vendange Tardive Gewürztraminer
Original food and wine pairings with Cuvée Mathilde Vendange Tardive Gewürztraminer
The Cuvée Mathilde Vendange Tardive Gewürztraminer of Winery Jean Butterlin matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of tuna and goat cheese pie, risotto milanese or rice with milk.
Details and technical informations about Winery Jean Butterlin's Cuvée Mathilde Vendange Tardive Gewürztraminer.
Discover the grape variety: Gewurztraminer
Full-bodied, exotic whites, rich and heady, with moderate acidity, showing opulent aromas of lychee, rose, mango, ginger, pink grapefruit and gentle spice. Made as aromatic dry, moelleux late-harvest and liquorous sélection de grains nobles. Star of Alsace AOC (one of the four noble varieties) and signature of Alto Adige (Tramin), Palatinate and Germany. A pink mutation of Traminer.
Informations about the Winery Jean Butterlin
The Winery Jean Butterlin is one of of the world's greatest estates. It offers 13 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
