Winery Jean NebingerHeiligenstein Vin d'Alsace Gewurztraminer
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Heiligenstein Vin d'Alsace Gewurztraminer
Pairings that work perfectly with Heiligenstein Vin d'Alsace Gewurztraminer
Original food and wine pairings with Heiligenstein Vin d'Alsace Gewurztraminer
The Heiligenstein Vin d'Alsace Gewurztraminer of Winery Jean Nebinger matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of rabbit in white wine (casserole), salmon and leek gratin or chicken tagine with lemon confit (marrakech style).
Details and technical informations about Winery Jean Nebinger's Heiligenstein Vin d'Alsace Gewurztraminer.
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 Nebinger
The Winery Jean Nebinger is one of of the world's greatest estates. 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.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
