Winery Rene BirghanAlsace Grand Cru Steinert Gewruztraminer
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or mild and soft cheese.
Food and wine pairings with Alsace Grand Cru Steinert Gewruztraminer
Pairings that work perfectly with Alsace Grand Cru Steinert Gewruztraminer
Original food and wine pairings with Alsace Grand Cru Steinert Gewruztraminer
The Alsace Grand Cru Steinert Gewruztraminer of Winery Rene Birghan matches generally quite well with dishes of rich fish (salmon, tuna etc), spicy food or sweet desserts such as recipes of chinchards with white wine and grapes, butter chicken or chicken makkhani (india) or apple cake.
Details and technical informations about Winery Rene Birghan's Alsace Grand Cru Steinert Gewruztraminer.
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.
Informations about the Winery Rene Birghan
The Winery Rene Birghan is one of of the world's greatest estates. It offers 12 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
