Winery Klee FreresAlsace Grand Cru Klee Riesling Kaefferkopf
Red wine
This wine generally goes well with pork, vegetarian or rich fish (salmon, tuna etc).
Food and wine pairings with Alsace Grand Cru Klee Riesling Kaefferkopf
Pairings that work perfectly with Alsace Grand Cru Klee Riesling Kaefferkopf
Original food and wine pairings with Alsace Grand Cru Klee Riesling Kaefferkopf
The Alsace Grand Cru Klee Riesling Kaefferkopf of Winery Klee Freres 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 pizza or monkfish (anglerfish) à la sétoise.
Details and technical informations about Winery Klee Freres's Alsace Grand Cru Klee Riesling Kaefferkopf.
Discover the grape variety: Pinotin
Elegant, structured reds with a clear ruby hue, fine tannins and fresh acidity, with refined aromas of red fruits (cherry, raspberry, strawberry), undergrowth, soft spices and floral notes reminiscent of pinot noir. Disease-resistant interspecific variety, a locomotive of northern organic vineyards: Switzerland, Germany, Belgium and the UK. Swiss hybrid created in the 1990s by Valentin Blattner in Soyhières (pinot noir × resistant variety).
Informations about the Winery Klee Freres
The Winery Klee Freres is one of of the world's greatest estates. It offers 7 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
