Winery Maxime BrandGewurztraminer Reserve Kefferberg
White wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Gewurztraminer Reserve Kefferberg
Pairings that work perfectly with Gewurztraminer Reserve Kefferberg
Original food and wine pairings with Gewurztraminer Reserve Kefferberg
The Gewurztraminer Reserve Kefferberg of Winery Maxime Brand matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of cabbage casserole, gratin dauphinois with smoked salmon or chicken breast with curry and mushrooms.
Details and technical informations about Winery Maxime Brand's Gewurztraminer Reserve Kefferberg.
Discover the grape variety: Gewurztraminer
Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Maxime Brand
The Winery Maxime Brand is one of of the world's great estates. It offers 16 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
