Winery Julien SchaalLes 5 Pierres Riesling
White wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Les 5 Pierres Riesling
Pairings that work perfectly with Les 5 Pierres Riesling
Original food and wine pairings with Les 5 Pierres Riesling
The Les 5 Pierres Riesling of Winery Julien Schaal matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of veal saltimbocca, sea bream a la plancha or imene's tunisian ojja.
Details and technical informations about Winery Julien Schaal's Les 5 Pierres Riesling.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Julien Schaal
The Winery Julien Schaal is one of of the world's greatest estates. It offers 49 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
