The Winery Paul Ginglinger is one of the best wineries to follow in Alsace.. It offers 25 wines for sale in of Alsace to come and discover on site or to buy online.
Looking for the best Winery Paul Ginglinger wines in Alsace among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Paul Ginglinger wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Paul Ginglinger wines with technical and enological descriptions.
How Winery Paul Ginglinger wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rabbit stew the old fashioned way, irish tartiflette or quiche with leeks and fresh salmon from flo.
On the nose the sparkling wine of Winery Paul Ginglinger. often reveals types of flavors of citrus, apples or yeast and sometimes also flavors of earth, microbio or tree fruit. In the mouth the sparkling wine of Winery Paul Ginglinger. is a powerful with a nice vivacity and a fine and pleasant bubble.
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.
Quintessential gastronomic wines.
How Winery Paul Ginglinger wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of salmon pavés en papillote, gari (cassava flour) with shrimps (africa) or savoyard pizza (cream base).
On the nose the white wine of Winery Paul Ginglinger. often reveals types of flavors of earth, tropical or peach and sometimes also flavors of apricot, honey or mango. In the mouth the white wine of Winery Paul Ginglinger. is a powerful with a nice freshness.
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
How Winery Paul Ginglinger wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of ham and cheese cake, salmon à la plancha with vegetables or butternut soufflé.
Visual aspect of the wine. The colour is defined by its intensity, clarity, brilliance and colour, which indicate the level of evolution of the wine, thus giving an indication of its vintage.
How Winery Paul Ginglinger wines pair with each other generally quite well with dishes of veal, poultry or game (deer, venison) such as recipes of veal cutlets with savoy tomme, leek, goat cheese and bacon quiche or garbure with duck confit.
On the nose the red wine of Winery Paul Ginglinger. often reveals types of flavors of cherry, minerality or strawberries and sometimes also flavors of non oak, earth or oak. In the mouth the red wine of Winery Paul Ginglinger. is a with a nice freshness.
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Planning a wine route in the of Alsace? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Paul Ginglinger.
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.
