Maison ZimmerRéserve Pinot Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Réserve Pinot Blanc from the Maison Zimmer
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Réserve Pinot Blanc of Maison Zimmer in the region of Alsace is a with a nice freshness.
Food and wine pairings with Réserve Pinot Blanc
Pairings that work perfectly with Réserve Pinot Blanc
Original food and wine pairings with Réserve Pinot Blanc
The Réserve Pinot Blanc of Maison Zimmer matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mild and soft cheese such as recipes of pasta with tuna, garlic and lemon cream, mi sao or macaroni and cheese.
Details and technical informations about Maison Zimmer's Réserve Pinot Blanc.
Discover the grape variety: Pinot blanc
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.
Informations about the Maison Zimmer
The Maison Zimmer is one of of the world's great estates. It offers 52 wines for sale in the of Alsace to come and discover on site or to buy online.
The wine region of Alsace
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.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
