Winery Kühling-GillotGewürztraminer - Riesling Trocken
White wine
This wine is a blend of 2 varietals which are the Gewurztraminer and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Gewürztraminer - Riesling Trocken
Pairings that work perfectly with Gewürztraminer - Riesling Trocken
Original food and wine pairings with Gewürztraminer - Riesling Trocken
The Gewürztraminer - Riesling Trocken of Winery Kühling-Gillot matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of broccoli gratin, congolese pondu or pad thai.
Details and technical informations about Winery Kühling-Gillot's Gewürztraminer - Riesling Trocken.
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.
Last vintages of this wine
The best vintages of Gewürztraminer - Riesling Trocken from Winery Kühling-Gillot are 2011, 0
Informations about the Winery Kühling-Gillot
The Winery Kühling-Gillot is one of of the world's great estates. It offers 88 wines for sale in the of Rheinhessen to come and discover on site or to buy online.
The wine region of Rheinhessen
71% white region: Riesling is king (5,000 ha), dry to off-dry, ripe yellow fruit, apple, citrus and fine saline minerality. Supple, floral Müller-Thurgau for everyday, the world's largest Silvaner plantation with herbaceous, straight notes. Historic cradle of off-sweet Liebfraumilch. Some supple reds (Dornfelder, Spätburgunder).
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
