Winery Matthias GaulCuvée Pas de Deux Weiss
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot blanc.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Cuvée Pas de Deux Weiss of Winery Matthias Gaul in the region of Pfalz often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Cuvée Pas de Deux Weiss
Pairings that work perfectly with Cuvée Pas de Deux Weiss
Original food and wine pairings with Cuvée Pas de Deux Weiss
The Cuvée Pas de Deux Weiss of Winery Matthias Gaul matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of savoyard crozet gratin, skate with capers or spanish seafood paella.
Details and technical informations about Winery Matthias Gaul's Cuvée Pas de Deux Weiss.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Cuvée Pas de Deux Weiss from Winery Matthias Gaul are 2013, 2017, 2015, 2012 and 2018.
Informations about the Winery Matthias Gaul
The Winery Matthias Gaul is one of of the world's greatest estates. It offers 63 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Fleshy, dry, fruity Riesling is the region's signature: yellow peach, apricot, ripe citrus, lovely mineral tension. Germany's largest red-wine area (40%), with silky Spätburgunder showing red fruit and spice, darker structured Dornfelder, supple Portugieser. Some rounded Pinot Blanc and Pinot Gris. A 23,640 ha vineyard along the Haardt, among Germany's warmest (>2,000 h of sun).
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
