Winery Jean Claude HeybergerCuvée Nicole Gewürztraminer
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Cuvée Nicole Gewürztraminer
Pairings that work perfectly with Cuvée Nicole Gewürztraminer
Original food and wine pairings with Cuvée Nicole Gewürztraminer
The Cuvée Nicole Gewürztraminer of Winery Jean Claude Heyberger matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of tartiflette, salmon steak on a bed of leeks or pasta with puttanesca sauce.
Details and technical informations about Winery Jean Claude Heyberger's Cuvée Nicole 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 Jean Claude Heyberger
The Winery Jean Claude Heyberger is one of wineries to follow in Alsace.. It offers 5 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.
News related to this wine
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The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.