Winery Rene KleinVin d'Alsace Cuvée Ginette Gewurztraminer
Red wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Vin d'Alsace Cuvée Ginette Gewurztraminer
Pairings that work perfectly with Vin d'Alsace Cuvée Ginette Gewurztraminer
Original food and wine pairings with Vin d'Alsace Cuvée Ginette Gewurztraminer
The Vin d'Alsace Cuvée Ginette Gewurztraminer of Winery Rene Klein matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of ideas for savoury pancake toppings, lemon and tuna risotto or scallops with cream.
Details and technical informations about Winery Rene Klein's Vin d'Alsace Cuvée Ginette Gewurztraminer.
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 Rene Klein
The Winery Rene Klein is one of of the world's greatest estates. It offers 17 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
