Winery Luna RossaGewürztraminer
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Gewürztraminer
Pairings that work perfectly with Gewürztraminer
Original food and wine pairings with Gewürztraminer
The Gewürztraminer of Winery Luna Rossa matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of congolese pondu, vegetarian paella or homemade cookies.
Details and technical informations about Winery Luna Rossa's Gewürztraminer.
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 from Winery Luna Rossa are 0
Informations about the Winery Luna Rossa
The Winery Luna Rossa is one of of the world's greatest estates. It offers 25 wines for sale in the of Mimbres Valley to come and discover on site or to buy online.
The wine region of Mimbres Valley
Largest AVA in New Mexico (1985), southwest of the state, vineyards between 1,200 and 2,000 m, desert climate with extremes close to Mendoza. Cabernet Sauvignon and Syrah are signature bold reds with intense blackcurrant, blackberry, plum and peppery-spiced notes, firm tannins and brilliant fruit. Tempranillo, Sangiovese, Dolcetto and Zinfandel complement Mediterranean style. Opulent Chardonnay in white.
The wine region of New Mexico
Wine state of the American Southwest, the oldest in the USA (vines from 1629). World specialty: signature traditional-method sparklings (pioneer house Gruet) with signature notes of green apple, brioche, citrus, white flowers and a hazelnut touch, fine taut bubbles. Also sun-drenched high-altitude reds: dense Cabernet Sauvignon (cassis, cedar), jammy Zinfandel, spicy peppery Syrah. High-altitude desert vineyards with strong diurnal swings.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
